Rosemary Turnip and Candy-Striped Beet Chips

by Chrissy

Even after we made those tasty Turnip and Potato Hash Browns to use up some Turnips, there were still many left to use! This weekend Lauren went home and I went up to Ventura, to stay with my awesome sister & brother-in-law duo, Jen and Josh.  They are the most hospitable and fun couple on this planet. We cooked some super gourmet meals and desserts—to be shared at a later time, so stay tuned. While Jen and I were planning dinner, we were snacking on some Terra-Chips from TJ’s. As we were reading the ingredients to the chips, we realized that they were all root vegetables! We immediately realized how we could use the turnips that I brought with me: turnip chips! Jen had some raw candy-striped beets from her CSA box, so we thought a combination of the two would be a great crispy chip combo.


They were amazing. When we flipped them, it was so hard to put them right back in the oven. We wanted to eat them up! So if you are ever stuck with some root vegetables, always know that besides soup, mashed potatoes or hash browns, you can make really good chips!

Check out how we prepared them!

First clean and peel.

Then, either slice by hand, or with the food processor. This recipe will have a super quick prep time, if you decide to go with the latter.

The add the rest of the ingredients, and toss. Then lay flat on the foil-covered cookie sheet and pop in the oven to get crispy. Turn them over halfway!

Wow, they sure did get golden, crispy and super tasty! The turnip and beet flavors really come through with the help of the olive oil and seasoning.

The vibrant candy-stripes are almost invisible. The beets are a great balance because their peppery and slightly bitter taste becomes much less harsh. You’ll see.

*Little Yellow Note: Shredded parmesan cheese would probably be a tasty addition to these crunchy rosemary chips.


Rosemary Turnip and Candy-Striped Beet Chips


  • 4 or 5 turnips, peeled and thinly sliced
  • 3 candy-striped beets, peeled and thinly sliced
  • 2 Tbsp fresh rosemary, finely chopped
  • salt and pepper
  • olive oil



  1. Preheat oven to 400
  2. Wash, peel and thinly slice turnips and candy-striped beets. For quick results, use a cuisinart food processor with the slice-blade.
  3. Transfer onto a foil-lined cookie sheet. Lightly, drizzle with olive oil, sprinkle with salt, pepper, and rosemary. Toss together and arrange in a single layer.
  4. Put in the oven for about 15 minutes, then turn them over and let cook another 10-20 minutes, or until they have reached the desired crispiness. (ovens may have variable temperatures, so cook times may differ).


From the Little Yellow Kitchen,


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12 Responses to “Rosemary Turnip and Candy-Striped Beet Chips”

  1. so is it horrible i’ve never had a turnip-must try this asap

  2. Mmm! These look yummy. If you served these to me I wouldn’t have even known they weren’t potatoes. They look like fresh chips.

  3. give me nowwww

  4. Yes, I LOVE IT! You were right. Anything with Beets always wins me over, but I especially like the striped one! Doesn’t hurt that the outcome resembles a potato chip. Ha!

  5. What an amazing idea! I wanna try this with coconut oil!!

  6. yum, those beet chips look delish! the beets i have are packaged from TJs… so i’m thinking they might be soggy if i try to make them into chips. you’ve inspired me to go out and buy the real deal, now!
    :) thanks for informing me of this amazing creation. i’m excited i like beets!

  7. Chrissy

    Oh you will LOVE them! Yea I know those TJs vacuum packed red beets. I don’t think those would go over well… definitely grab some raw beets. Have fun!

  8. Chrissy

    Yea, they would fool everyone! I’d say the taste is BETTER than potatoes. Much more flavor!

  9. Chrissy

    Te he hee… We’ll make another batch and I’ll bring some to work, soon!

  10. Chrissy

    Beets are magical, indeed. I may be a new turnip fan, especially when they are straight out of the garden. Oh if you have never tried the Candy-Striped Beets, they are sort of peppery, and when they are raw they tend to burn the throat, but cooked like chips, they are fantastic!

  11. Chrissy

    That would probably be so delicious, let us know how the coconut oil tastes. How interesting!

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