Herbed Turnip & Beet Chips

Substitute these crispy, herb-coated vegetables for potato chips at your next barbecue!

Ingredients:
5 turnips, peeled and thinly sliced
3 beets, peeled and thinly sliced
1 tablespoon olive oil
2 tablespoons chopped, fresh herbs, such as rosemary, parsley or thyme
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400º. Wash, peel and thinly slice turnips and beets. (For quick results, use a Cuisinart food processor with the slice-blade.)

2. Transfer onto a foil-lined cookie sheet. Lightly drizzle with olive oil, sprinkle with salt, pepper, and herbs. Toss together and arrange in a single layer.

3. Put in the oven for about 20 minutes, then turn them over and let cook another 20 minutes, or until they have reached the desired crispiness.

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