Baked Turnip Chips

To create thin, evenly sliced turnip, use a mandoline slicer — plastic models are available at housewares stores.

1 medium turnip 
1 tsp. extra-virgin olive oil

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4), with racks in upper and lower thirds.

Slice turnip 1/16” thick with a mandoline. In a large bowl, toss turnip with extra-virgin olive oil.

On two rimmed baking sheets (or use one sheet and bake in two batches), arrange turnip in a single layer. Stack another rimmed baking sheet on top of each.

Bake until edges of turnips begin to dry out, about 20 minutes. Uncover and rotate sheets.

Bake 10-20 minutes, removing chips as they become lightened in colour.

Transfer to a wire rack; chips will crisp up as they cool.

Makes 4 servings.