Veggies | Turnip Chips with Rosemary

Revised on January 5, 2012

I got turnips in my farm basket this week. I am not a big fan of turnips. Maybe because I don't really know what to do with them. When in doubt, I make chips! These are crispy, salty, and have a little rosemary on them.

Ingredients

turnips, thinly sliced (I use a Kyocera adjustable mandoline to slice)

fresh rosemary, finely chopped

kosher sea salt or Maldon salt, to taste

fresh ground pepper, to taste

grapeseed oil or other high heat vegetable oil

 

Method

Heat oil in a pan. I use a small skillet and fill with enough oil so that the turnips float. Put sliced turnips in a few at a time. Enough to fill the oil one layer. Fry until edges turn brown. Remove and drain on paper towels. Repeat in batches. Turnips go from happy-crispy to sad-burnt quickly so keep an eye on them.

Season with rosemary, salt and pepper while still warm.

 

(Recipe by Brenda.)