Eliminating processed foods and focusing on real food options can leave many of us with a hankering for a salty “chip”! Have you felt it?
What better way to satisfy such a craving than with a more nutrient dense option? Enter: turnip chips!
The desire for chips is often less about the potato, or the corn, and more abut the crunch, the salt, and the flavor of any additional spice.
Sure, the frying of a starch in hot oil may also have something to do with our lust for this typical American snack, but we can come close with a baked version that’s tossed with healthier oils. Don’t forget, a high carbohydrate and high fat COMBINATION can set us up for systemic inflammation over time – not to mention, frying oils are also prone to rancidity.
Turnips often leave people with a negative perception, but we are hoping this turnip chip recipe will change your opinion. It’s a great way to use medium to large turnips, leaving the smaller, baby roots for delicate, or raw applications.
Thinly slicing is the hardest part of this recipe and calls for a steady hand or a trusty mandolin. This is certainly not a job for your little ones, but they can help sprinkle on the rosemary and chives that make these turnip chips a snack you’ll reach for again. The best part… they don’t leave you feeling guilty if you happen to finish the bowl.
- 3 Turnips, scrubbed and trimmed
- 2 Tbsp. Olive oil, or Avocado oil
- 1 Tbsp. chopped fresh Rosemary
- 1 Tbsp. chopped fresh Chives
- Sea salt and black pepper, to taste
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Thinly slice the turnips, using a mandolin if you have one.
- Toss turnips with olive oil and place in a single layer on the baking sheet.
- Sprinkle with rosemary, chives, salt and pepper.
- Place in the oven for 20 – 25 minutes, turning chips over 1/2 way through.
- Chips are done once golden brown around the edges.
Read more about our Love for Turnips!