Turnip chips

Yesterday, I posted one way that my kids will eat a vegetable. The other way, I confirmed today, is as chips.

We had three small turnips left over from the root veggie soup I made last week, and I wanted a side dish for dinner. After putting on my creative hat and doing some googling, I came up with the following:

Turnip chips (makes three small servings. Might want to double.)

Three small turnips
1/4 tsp chili powder
3/4 tsp garlic salt
3 tsp olive oil

1. Wash and slice turnips. (I used a mandolin set paper thin to get potato chip thinness.)
2. Whisk together chili, oil, salt in bowl. Toss turnip slices in oil to coat evenly.
3. Bake at 250 degrees on a wire rack for 30-35 minutes until light golden brown.

I liked how the salt balanced out the peppery taste of the turnips. The kids loved them and were sneaking tastes from the kitchen before dinner – a sure sign of a hit!

The chips turned out really pretty, too – the pattern of the turnip shows up nicely when browned. Sorry no pic, they went too fast! Will get one next time, I’m sure we’re making these again.

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