Herbed Turnip & Beet Chips
These crispy, herb-coated vegetables are a great complement to barbecue fare.
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
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.