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Beet and Turnip Chips




  1. Take those delicious root crops and slice them as thin as you can.
  2. Place the sliced rounds of beets and turnips in a large bowl.
  3. Sprinkle with oil, (use grapeseed oil or another oil that has a high smoke point), and then add salt, pepper, and any other seasonings you like. I prefer adding some ground cumin, and chile flakes.
  4. Toss the beets and turnips in the bowl to coat them in seasonings and oil.
  5. Preheat your oven to 425 and lightly oil a baking sheet.
  6. Spread a single layer of the sliced roots across the sheet and bake for 5 minutes, then flip the chips, and bake for another 4-5 minutes until crispy and golden brown.

Use like croutons on a salad!