Try a new take on a favourite with delicious (and totally snack worthy) turnip fries! These low-carb fries are coated in smoked paprika and oven baked until golden brown. Serve with garlic aioli, your favourite dip or simply enjoy as is!
You know how much we love root vegetables around here!
Today, turnips are the star of the show … in French fry form!
And who doesn’t love homemade French fries?
We enjoy fries and wedges on the regular in our home. And because they’re oven-baked, I feel a whole lot better about them!
If you’re looking for an alternative to traditional fries, then turnip fries are a great option!
This is a turnip from our garden; how cool is that?
We We Love Turnip Fries
- Made with 5 simple ingredients
- They’re a delicious alternative to traditional French fries when you’re trying to mix things up
- Great way to use seasonal vegetables
- Turnip has fewer calories and carbs than potato
- You can easily adjust to taste by changing up the seasonings
- Can enjoy as is or with a burger for more of a substantial meal
- This baked fry recipe tastes incredibly delicious!
Do Turnip Fries Taste Like Potato French Fries?
Well, no, because they are a totally different veggie.
They won’t crisp up quite like traditional fries. However, are they delicious? You bet they are! If you’re a fan of turnip, you’ll love these.
How to Make Them
Full details are in the recipe card below, but here are the basics:
Peel turnip and cut into ‘fries.’ Toss the turnip fries with oil and seasoning.
Place turnip fries onto a baking sheet and bake until golden brown and crispy, turning halfway.
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Can I Use Rutabaga Instead?
Rutabaga and turnip and closely related. Rutabaga is a little sweeter than turnip, but both will work in this recipe.
More Tips & Variations
Cut your turnip into roughly an equal sizes so they cook evenly and at the same rate.
Not a fan of smoked paprika or don’t have on hand? Try chipotle powder, cayenne or other seasonings (like garlic powder or onion powder) instead.
I like to garnish with a little chopped parsley for a pop of colour, but that’s totally optional.
Serve these turnip fries with garlic aioli and ketchup or enjoy as they are.
More Root Vegetable Recipes
Hope you love this easy turnip fries recipe as much as we do.
If you try these homemade turnip fries, please leave a comment below. Love to hear how you enjoyed!
Turnip Fries (just 5 ingredients!)
- 1.5 pound turnip , peeled and cut into 'fries', about 3 inches long, ½ inch wide (you'll want about 1.5 pounds after peeling).
- 1.5 tablespoons avocado oil , divided (or vegetable or canola oil)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (more if you want more smoky flavour)
- Chopped fresh parsley (optional garnish)
- Preheat oven to 425 degrees Fahrenheit.
- In a bowl, toss turnip fries with 1 tablespoon of oil, salt, pepper and smoked paprika, ensuring the fries are well coated in the oil and seasoning.
- Spread remaining ½ tablespoon of oil onto a baking sheet and spread turnip fries out in an even layer.
- Bake turnip fries for about 25 minutes, turning halfway (or until golden, tender inside and crispy outside).
- Once done, transfer turnip fries to a serving dish and garnish with parsley (if you like). Enjoy as is or with your favourite dipping sauce (ketchup, hot sauce or garlic aioli are are yummy dips to go with). As mentioned in the post above, turnip fries don't crisp up the same way regular potato fries will, but are totally delicious!
- Cut your turnip into roughly equal sizes so they cook evenly and at the same rate.
- Pat those fries dry before tossing with oil and seasoning so they crisp up nicely.
- I like to garnish with a little chopped parsley for a pop of colour, but that’s totally optional.
- Serve turnip fries with garlic aioli and ketchup or enjoy as is.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.