I know these crisps look a little burnt (I love the zebra stripes though), but trust me, they were not! They were also super tasty and at 1/4 of the carbs of regular potato crisps, I think they’re a bonus! I did struggle to get them to go golden, they seem to stay white for a long while and then suddenly go dark. But they tasted really good.
- 1 turnip (peeled)
- Oil for frying
- Salt to taste
- Chilli powder to taste
Slice the turnip as thin as you can. Set aside.
Heat oil in a small pot, enough for deep frying at medium heat. Drop the turnip slices into the oil, once they soften, fish them out. You will have to do these in batches.
Once all the slices are done, crank the heat up. Repeat the frying process, this time drain the cooked chips on kitchen paper. Season with salt and chilli powder. Allow to cool slightly (they will crisp up more). Enjoy!