Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 311 kcal | 88 kcal |
| Protein | 10 g | 2.8 g |
| Fat | 1.1 g | 0.3 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 51.1 g | 14.5 g |
| sugars | 42.2 g | 12 g |
| Fibre | 20 g | 5.7 g |
| Sodium | 744 mg | 211 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.5 kg turnips
Instructions
- Choose turnips that are small and heavy for their size. A big one has usually gone woody and pithy at the centre, and that part never becomes a chip worth eating.
- Peel them properly rather than scrubbing. Turnip skin is thick and bitter, and it stays exactly that bitter after twelve hours on a tray.
- Slice them at 6 mm on a mandolin. Turnip is dense enough that a slice half again as thick takes twice as long, and evenness matters more here than with a softer vegetable.
- Blanch the slices for three minutes and drop them straight into ice water. This kills the enzyme that turns stored turnip an unappetising grey, and it takes the raw sharpness off the flavour.
- Drain them and pat both faces dry. A wet slice going onto the tray spends the first hour steaming rather than drying.
- Spread the slices in one layer and dehydrate at 52 °C for 12 hours. Expect them to curl at the edges as they go, which is normal.
- They are finished when a cooled slice snaps cleanly in two. Aim for brittle rather than bendy — a turnip chip that flexes is still holding water at the centre and will not keep.
- Store the cooled chips in an airtight jar in a dark cupboard for a year. Blanched and properly dried they keep as well as anything in this catalogue, but check the jar after a week and re-dry the lot if the glass fogs.
