These spicy turnip chips are an excellent choice for a healthy snack! Add a little curry flavor to them or enjoy them with just salt and pepper; careful – turnip chips are addictive!
Is what I had in my CSA box last week. Frankly, I wasn’t sure what to make with them; turnip fries seem to be a popular choice but I decided to make turnip chips instead! It’s not because I do not like fries. I love fries! However, having experimented with sweet potato fries for over a year now, I had my share of labor intensive alternative fries (labor intensive as crispy fries don’t just happen – there is a lot of starch removing involved which turns a simple side dish into a major operation!) So baked turnip chips, it is!
We enjoyed them straight out of the oven with a sour cream dip but I can totally see how these would make a great side dish, too!
These turnip chips were surprisingly crispy. Unfortunately, as they cooled off, they went a little soft so I recommend eating them right away. If you’re “heat sensitive”, be careful not to add too much cayenne pepper (or skip it altogether and add some black pepper instead).
We had the best results baking turnip chips on a rack instead of laying them out on parchment paper. The rack-chips were by far the crispiest batch we made!
- Preaheat oven to 350F and line a baking tray with parchment paper or use baking rack (turnip chips will be crispier on a baking rack!)
- Wash and slice turnips; I use a mandolin slicer.
- In a large bowl, toss turnips with remaining ingredients; be sure to evenly coat them with oil and spices.
- Lay turnip chips flat on parchment paper. I recommend a single layer; if you stack turnip chips, baking time may increase by up to 10 minutes.
- Bake for 15 minutes, flip turnip chips over and bake for an additional 5-10 minutes. The majority should be brown and crispy; those which still look white and soft, bake for another 5 minutes until crispy.