A healthy twist on a salty snack, baked turnip chips will be devoured by kids and adults alike.
Do you have a sweet tooth or a salty tooth? While I can turndown a glazed donut or a red velvet cupcake any day of the week, I have trouble resisting foods like movie theater popcorn, peanuts at the ball park or a cheese platter. Potato chips? Yea, I’m a sucker for those too. Just ask my friend Nikki who teases me on a regular basis about my chip addiction!
Fortunately, I’ve learned that the key to avoiding these foods is to not keep them on hand. One of the key lessons I’ve learned in my weight loss journey is to make it as easy as possible for me to make the right choices throughout the day. Why tempt myself when I know I won’t be able to resist?
For that reason, we very rarely have potato chips in the house but once in awhile we buy a giant bag of root vegetable chips from Costco. These bags are not cheap and they rarely last more than a day so more and more I find myself making baked veggie chips at home. We love kale chips, sweet potato chips and I’m dying to try my hand at beet chips.
This was our first time making turnip chips after spotting them at our farmers market the other day. My 2 year old could barely keep his hands off of them which I always know is a good sign.
No forks required.
- 2 large turnips skin peeled
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pre-heat oven to 400 degrees and line two baking sheets with tin foil. Spray foil with non-stick cooking spray.
Using a mandoline, thinly slice the turnips into chips and place in a large mixing bowl.
Drizzle turnip slices with olive oil, salt and pepper. Toss well to coat evenly.
Spread chips in an even layer on baking sheets. Be careful not to over-crowd.
Bake for 20-25 minutes, turning once halfway through to ensure even cooking.
Let cool 10 minutes to continue crisping then serve.
Note: The thinner you slice the chips, the more prone they are to burning. I prefer them on the crispier side but you are welcome to cut them slightly thicker.
For more delicious ways to use turnips, check out these recipes from my friends below in honor of the Food Network’s #FallFest!
Feed Me Phoebe: Mashed Turnips with Miso Butter
Purple Cook: Turnip and Tomato Curry, Recipe Reviewed
Domesticate Me: Roasted Root Vegetable Salad with Herbed Goat Cheese
Napa Farmhouse 1885: Easy Roasted Root Vegetables
Red or Green: Roasted Turnip and Parsnip Soup with Toasted Walnuts
Dishing: Roasted Turnips with Parmesan
Taste With The Eyes: Quinoa Corn Timbale, Turnip Confit, Quail Egg and Fried Sage with a Demi-Glace
The Sensitive Epicure: Mashed Turnips with Celery Root
Devour: 4 Ways to Cook Turnips
In Jennie’s Kitchen: Turnip Soup
Cooking With Elise: Turnip Farmers Tell All
FN Dish: Turnip Recipes Revisited