Turnip Crisps

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


680g turnips, well scrubbed
60ml olive oil or ghee
1/4 tsp. crushed rock salt
2 pinches smoked paprika
Squeeze of lime

Swapping the average potato crisp for these homemade turnip crisps is a flavoursome alternative, great for snacking, parties and barbecues. Turnips are a very good source of vitamin C, dietary fibre and manganese - full of antioxidants to support healthy body function and the immune system.  You may also like to substitute the turnip for parsnip, beetroot or celeriac, but be watchful when the crisps are in the oven as cooking times may alter.


Preheat oven to 220c.

Using a mandolin, or by hand, slice the turnips into slim slices.

Toss the slices in a mixing bowl with the olive oil and salt, and arrange on a baking tray in single layers.

Bake for 12 minutes, checking regularly, until golden brown - usually between 7-12 minutes.

Remove from the oven and sprinkle with paprika and a spritz of lime juice and toss gently to cover.

As they cool they become crisper but are lovely soft and warm too.

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