Baked Turnip Chips

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.

Baked Turnip Chips

Course: Snack

Cuisine: American

Keyword: turnip chips

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 115kcal

Author: Liz DellaCroce

A healthy twist on a salty snack, these baked turnip chips will be devoured by kids and adults alike.

Print Recipe

Ingredients

• 2 large turnips skin peeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• 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.

Notes

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.

Nutrition Information:

Calories: 115kcal | Carbohydrates: 5.9g | Protein: 0.8g | Fat: 10.2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 8.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 352mg | Fiber: 1.6g | Sugar: 3.5g

DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!

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