< Return to Seasonal Recipes

Turnip Chips


3 medium to large turnips (soup turnips work great)
3 T olive oil
1 ½ t cracked coriander seed
1 t dried thyme
Salt and pepper


  1. Slice the turnips as thinly as possible in rounds (if you have a mandolin, I recommend using it).
  2. Toss them in a bowl with olive oil, coriander seed (cracked using a pestel or the back of the spoon), thyme and a couple shakes/grinds of salt and pepper.
  3. I recommend going light on the salt and pepper at this stage. You can always add s & p after the chips are out of the oven.
  4. Make sure the turnips are coated in oil or they will burn.
  5. Arrange turnips in a single layer (slight overlapping encouraged because the chips will shrink considerably) on a cookie sheet or baking dish that has a rim.
  6. Cook at 375 degrees in the oven.