Thin cut, crispy Turnip Fries – made with just a handful of simple ingredients. These Baked Turnip Fries are crispy, flavorful, and perfect for low carb snacking!
When it comes to snacking… or sides… or the ultimate guilty pleasure, FRIES ARE IT. They’re thin and crispy and perfect for dipping in your favorite sauce, whether it’s curry ketchup or honey mustard sauce or my personal favorite, garlic aioli.
The only problem with them? Traditional fries aren’t exactly “good for you.” Which is exactly where these Turnip Fries come in. They’re lower in carbs (turnips have 1/3 the carbs of potatoes), lower in calories, and packed with vitamin C.
Not to mention… this recipe is baked, not fried, and uses just a small amount of olive oil. The only downside? Turnips are high in water content, which means that no matter what you do to them, they’ll never be AS crispy as potato fries.
But as a low carb alternative, I’d say they’re pretty perfect. And I’m pretty sure you’ll agree!
what you’ll need for this recipe
Turnips – I used 2 medium turnips, about 3 pounds total, peeled and thinly sliced. Turnips can found near the carrots, rutabaga and parsnips in the produce section of your grocery store.
Olive oil – 1 Tablespoon of olive oil coats the fries and helps the cornstarch and seasonings stick.
Cornstarch – 2 Tablespoons of cornstarch help add a bit of crispiness to the fries.
Seasonings – I used a simple combination of seasonings: 1 teaspoon each garlic powder, onion powder, paprika and salt. Feel free to add additional spices or seasonings as desired.
how to make the best crispy turnip fries
- Cut the turnips thin. Thinner fries = crispier fries. I definitely found that the ones I cut thinner turned out crispier.
- Coat in cornstarch. A thin layer of cornstarch helps fries crisp up by adding extra starch to the surface, which crisps up quickly in heat.
- Spray or brush the baking sheet with oil. Although you don’t need excess oil, a small amount will keep the fries from sticking to the baking sheet.
- Use the bottom oven rack. I’ve made these both on a middle rack and a lower rack, and found that the lower rack yields crispier fries.
- Use high heat for a long time. I set the oven temperature to 425° and ended up baking them for about 45 minutes.
- Wait to flip. Flip fries after 30 minutes OR when they flip easily without sticking to the pan.
storage & reheating tips
Leftover Turnip Fries can be stored in an airtight container in the refrigerator for up to 5 days. Reheat at 400° in the oven or air fryer until fries crisp up. Reheated turnip fries will never be completely crispy due to their high moisture content.
More “Unfried” Snack Recipes
Looking for more delicious “unfried” versions of your favorite snacks? These are some of our favorites!
Baked Turnip Fries
Ingredients
- 3 pounds turnips 2 medium, peeled and thinly sliced
- 1 Tablespoon olive oil
- 2 Tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
Instructions
- Preheat oven to 425°F.
- Peel the turnips using a vegetable peeler or paring knife. Cut into long, thin strips. *Thinner fries will be crispier than thicker fries.
- Place the cut fries in a medium bowl; drizzle with 1 Tablespoon olive oil.
- In a large (gallon size) ziploc bag, combine 2 Tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and 1 teaspoon salt. Mix.
- Add the fries to the bag and shake to coat.
- Transfer fries to a large rimmed baking sheet. Bake for 30 minutes, then flip and bake for an additional 15 minutes or until browned and crispy.
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