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)
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.