This week at the Oranjezicht City Farm Market, I snapped up some beautiful turnips and HUGE radishes for a purple vegetable shoot. There were so many veggies with deep purple tones, I just couldn’t resist. As you might know, those purple skins are packed with antioxidants and flavonoids, so eating more purple fruit and vegetables is a wise investment in your health and longevity.
But what to do with so many turnips and radishes?
I decided to try making chips which is a super simple solution.
Slice your radishes and turnips into discs, coat with olive oil and salt and bake in the oven for about 45 minutes or longer depending on how many chips you have and how thick you’ve chosen to cut them. I crushed pink peppercorns over the top of mine. Some of them were quite crispy and the thicker ones were chewy and caramelly and stuck to my teeth when biting into their unusual skins. This is definitely an easy recipe for Saturday snacking.
They taste even better the next day.