Turnip Chips

January 30, 2020


These aren't potato chip alternatives; these are turnip chips. They are their own crisp, sweet, and slightly peppery slices of crunchy goodness thanks to the freshest possible Local Roots organic produce. You can use any variety of turnips with this recipe. Seasoning these slices with rosemary and a healthy dose of salt and pepper allows them to shine even more, giving them an aromatic quality impossible to resist!



2 medium sized Local Roots turnips 

1/3 cup olive oil

 2 tablespoons of salt 

1 tablespoons of pepper

2 tablespoons of minced rosemary 


  1. Preheat oven to 400F.            
  2. Peel and cut the tops off of the turnips to create a flat, even surface. 
  3. Slice the turnips thinly on a mandolin. This can also be done with a knife, but ideally sliced very thinly, to an almost flimsy texture. 
  4. Put the raw turnip chips in a bowl and coat with olive oil. 
  5. Add salt, pepper and rosemary and mix well. 
  6. Place the seasoned turnips in a single layer on an aluminum foil lined baking sheet and bake for about 20 minutes or until edges begin to brown. 
  7. Flip the turnips and bake for another 20 minutes. 
  8. Remove from the oven and cool. 

Recipe by Local Roots New Yorker Sarah Burkhalter


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