Rosemary Turnip and Beet Chips

By • April 14, 2011 0 Comments

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Serves 4

  • 5 turnips, peeled and thinly slices
  • 3 candy striped beets, peeled and thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons fresh rosemary, chopped
  1. Preheat oven to 400ºF.
  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 20 minutes, then turn them over and let cook another 20 minutes, or until they have reached the desired crispiness.

Tags: chips, Crunchy, root vegetables, Vegetables

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