Don’t expect these chips to crunch like the first Lays out of the bag.  Their texture resembles a perfectly roasted marshmallow: crispy on the outside and chewy on this inside.

3 medium to large turnips (soup turnips work great)
3 T olive oil
1 ½ t cracked coriander seed
1 t dried thyme
Salt and pepper

Slice the turnips as thinly as possible in rounds (if you have a mandolin, I recommend using it). Toss them in a bowl with olive oil, coriander seed (cracked using a pestel or the back of the spoon), thyme and a couple shakes/grinds of salt and pepper.  I recommend going light on the salt and pepper at this stage.  You can always add s & p after the chips are out of the oven.  Make sure the turnips are coated in oil or they will burn.  Arrange turnips in a single layer (slight overlapping encouraged because the chips will shrink considerably) on a cookie sheet or baking dish that has a rim.  Cook at 375 degrees in the top half of the oven.  After 15 minutes, or when they turn golden brown, flip them and roast for another 15 minutes.  
Salt and pepper to taste.