Rosemary Turnip and Beet Chips

Ingredients

• 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
  

Directions

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.