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turnip chips

I have been interested in turnips since my Beloved read me Supper of the Lamb on our last camping trip.  Robert Capon talked about how lovely turnip broth was.  Then, we went to the soft opening of Oxheart and they had turnips multiple ways (the first time we had been out to dinner together since November!).  My Beloved made the steak knives for them.  I decided that I really needed to try turnips.  And not like when I was little and reading the Little House Books.

The first thing I tried was turnip chips.  I was actually using them as a garnish but I think they would be addictive as a snack.  Along the lines of parsnip chips!  Roasting them really sweetens them but there is still lots of flavor.

Turnip Chips

turnips, washed and sliced into thin rounds

2 tablespoons olive oil

a pinch of salt

a pinch of pepper

a pinch of thyme

Preheat oven to 425 degrees Fahrenheit.

Put the olive oil in a pan or a baking sheet.  Add the turnip slices.  Sprinkle with the pepper, and thyme.  Bake for about 20 minutes or until golden, flipping at least once.  Watch them closely because they brown quickly.

Remove from the oven and place on a plate.  Sprinkle with a touch of salt.  I would taste first because they are very easy to over salt.

I was surprised how yummy these were.  I would like them when I was craving something crunchy or snacky or just wish to change the texture a bit on braised turnips (they are coming).

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