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Turnips are one of those root vegetables that I’ve never found overly appealing and consequently have never found a reason purchase regularly…until now. Stuck with some turnips from our CSA, I experimented with making baked chips with the unappealing whitish veggies. Simply seasoned with salt and pepper, the chips were surprisingly delectable on their own.
However, there was something missing. Something that the turnips chips were calling for.
It might seem weird and unconventional, but it was BBQ sauce. A light brush of sauce on the chips sent the taste buds packing for flavor town in the most simple and inexplicable way.
Of course if something tastes good when prepared inside, then it probably tastes even better when prepared out on the grill and with smoke. And that’s how these Smoked BBQ Turnip Chips came about.
The process for making the chips is as simple and straight forward as they came. If you don’t feel like grillin, the chips can still be made in the oven, baking the turnips at around 400 degrees. The only thing you’ll be missing out on is that added smokiness to the chips.
- BBQ sauce of choice
- Salt and Pepper
- Olive oil or non-stick spray
- Woodchips (optional)
- Aluminum foil
*The turnips will shrink roughly to half their original size, so plan quantities used accordingly.
- Set up your grill for direct grilling, preheat to medium-high (or oven to 400 degrees), and presoak your woodchips (if necessary).
- Wash or peel your turnips. Then equally, thinly slice them.
- Place the turnips in a bowl or on a platter. Generously drizzle with olive oil or spray with a non-stick spray. Season with salt and pepper, then mix together using your hands.
- Place a large piece of foil over your grill grate (or a cookie sheet if using the oven) and distribute the turnips evenly (or not so evenly as seen above) on the foil. Add your woodchips to the coals, smokerbox, etc, and close the lid.
- Continue to add woodchips as necessary to keep a constant flow of smoke, checking on your chips every 5 minutes or so.
- Once the bottoms have browned, flip the chips over and, if necessary, rearrange the position of the turnips so that they are all cooking evenly.
- After both sides have browned, brush each side of the turnips with bbq sauce. Continue to cook the chips until both sides have lightly crisped up, rotating and flipping as necessary.
- Remove the smoked bbq turnip chips from the grill, perhaps ridiculously garnish with freshly chopped parsley, and enjoy.
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