Tasty Turnip Chips Snack

Here is my go-to recipe for turnip chips, made with thinly sliced fresh turnips, a light coating of olive oil, and just the right amount of salt and seasonings to make them perfectly crispy.

These turnip chips have become my favorite healthy snack alternative when I’m craving something crunchy. I like to make a big batch on weekends – they disappear so quickly that I’ve learned to hide a small container just for myself. Perfect for guilt-free snacking, wouldn’t you agree?

What Kind of Turnips Should I Use?

For making turnip chips, you’ll want to look for smaller, younger turnips that are about 2-3 inches in diameter since they tend to be sweeter and less woody than their larger counterparts. The most common variety you’ll find at the grocery store is the purple-top white globe turnip, which works perfectly for this recipe. When selecting your turnips, pick ones that feel firm and heavy for their size, with smooth skin free from major blemishes or soft spots. If the turnips still have their greens attached, make sure they look fresh – this is usually a good indicator that the turnip is recently harvested and will be nice and crisp.

Options for Substitutions

This crunchy snack recipe is pretty flexible with its ingredients. Here’s what you can swap:

• Turnips: While turnips give these chips their unique taste, you can try using other root vegetables like radishes, parsnips, or even rutabaga. Just keep in mind that cooking times might vary depending on the vegetable’s water content.
• Avocado oil: Any neutral oil with a high smoke point works well here – try grapeseed, canola, or vegetable oil. For frying, stick to these high smoke point oils for best results.
• Kosher salt: Regular table salt works too, but use about half the amount since it’s more concentrated than kosher salt.
• Dried herbs: Feel free to mix up the herbs based on what you have – dried basil, oregano, or dill can work instead of chives and parsley. Fresh herbs aren’t recommended as they can burn during frying.
• Cheesy seasoning blend: If you can’t find cheesy seasoning, try nutritional yeast, powdered parmesan, or simply skip it – the chips will still taste great with just the other seasonings.
• Spices: Feel free to adjust the heat level by using more or less cayenne, or swap it with chili powder. The paprika can be regular, smoked, or hot – whatever matches your taste preferences.

Watch Out for These Mistakes While Frying

The biggest challenge when making turnip chips is achieving that perfect crunch – slicing your turnips too thick will result in soggy chips that never crisp up properly, so use a mandoline slicer to get consistently thin slices (about 1/8 inch thick). Another common mistake is overcrowding the oil, which drops the temperature too much and leads to greasy, limp chips – fry in small batches and maintain an oil temperature between 350-375°F using a thermometer. To ensure your chips stay crispy after cooking, avoid seasoning them while they’re still in the oil; instead, transfer them to a paper towel-lined plate, let them drain for 30 seconds, then season immediately while they’re still hot so the spices stick properly. For extra crispiness, pat the turnip slices dry with paper towels before frying – any excess moisture will cause the oil to splatter and prevent proper crisping.

What to Serve With Turnip Chips?

These crispy turnip chips make a great snack on their own, but they really shine when paired with the right dips and accompaniments. A cool ranch dip or tangy Greek yogurt-based sauce helps balance out the warm spices, while a classic French onion dip works perfectly with the root vegetable flavor. You can serve these as part of a game day spread alongside other finger foods like wings and sliders, or pack them in lunch boxes as a healthier alternative to potato chips. They’re also great served alongside sandwiches or burgers instead of regular fries for a lower-carb option.

Storage Instructions

Keep Crispy: Let your turnip chips cool completely before storing them – this is key to keeping that nice crunch! Place them in an airtight container with a paper towel at the bottom to absorb any extra moisture. They’ll stay crispy at room temperature for about 3-4 days.

Revive: If your chips lose their crunch after a few days (it happens!), spread them on a baking sheet and pop them in a 350°F oven for about 3-5 minutes. This quick trick brings back that satisfying crispiness we all love in chips.

Not Recommended: I don’t recommend freezing these chips – they’ll lose their crispy texture and become chewy. These are definitely best enjoyed within the first few days of making them, when they’re at their peak crunchiness!

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 180-220
• Protein: 2-4 g
• Fat: 14-18 g
• Carbohydrates: 30-35 g

Ingredients

For the turnip chips:

• 2 tbsp avocado oil (Chosen Foods is my go-to)
• Oil for frying (like peanut or vegetable oil)
• 2 turnips (peeled and thinly sliced)

For the seasoning blend:

• 1/2 tsp dried parsley
• 1/2 tsp dried chives
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp onion powder
• 1 tsp cheesy seasoning (like nutritional yeast or store-bought blend)
• 1/4 tsp cayenne pepper (optional, for a kick)
• 1 tsp black pepper (freshly ground for best flavor)

Step 1: Slice and Prepare Turnips

Begin by using a mandolin or a kitchen aid attachment to thinly slice the turnips.

You have the option to peel the turnips or keep the skin on, depending on your preference.

Once sliced, place the turnips in a large bowl and drizzle them with avocado oil.

Step 2: Season the Turnips

Season the turnips with kosher salt, black pepper, and any herbs and spices of your choice.

Toss the slices well to ensure that they are evenly coated with the oil and seasoning.

This will add flavor to your chips during frying.

Step 3: Prepare the Oil for Frying

Fill a large heavy-bottomed pot halfway with oil and turn the heat to medium-high on the stovetop.

To test if the oil is ready for frying, dip a toothpick or the handle of a wooden spoon into the oil; if it simmers or bubbles around the wood, the oil is hot enough to begin frying.

Step 4: Fry the Turnip Chips

Carefully drop in the seasoned turnip slices, stirring each handful as it’s added to prevent them from clumping together.

Employ a large spoon or spatula for assistance during this step.

Fry the chips in batches if necessary, to avoid overcrowding the pot, and fry them for about 5-7 minutes, or until they start to turn golden brown in color.

Step 5: Drain and Season the Chips

Once the chips reach your desired level of doneness, use a slotted spoon or spatula to remove them from the hot oil.

Transfer them to a pan lined with a wire rack to drain any excess oil.

While the chips are still warm, sprinkle them with additional seasonings or salt to taste before serving.