Seasoned Turnip Fries
Paprika-and-garlic seasoned turnip sticks roasted hot and spread out, so they come out browned at the edges and soft in the middle.
Nutrition per serving
¾ cup- Net carbs
- 5.8g
- Calories
- 98kcal
- Protein
- 1.2g
- Fat
- 7.2g
- Total carbs
- 8.3 g
- Fiber
- 2.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Half rutabaga: Swapping half the turnips for rutabaga gives sweeter, more golden fries that are closer to potato, for about 1 g more net carbs per serving.
- Peel the rutabaga with a knife — it is usually coated in wax — and cut it slightly thinner than the turnips, about ¼ inch (6 mm), as it is denser.
- Roast both together; the rutabaga may need the full 30 minutes.
Garlic parmesan: Tossed with parmesan straight out of the oven for a salty, nutty crust.
- Toss the hot fries with the parmesan (and the parsley) right on the pan; the residual heat melts the cheese onto them. For a crispier crust, sprinkle the parmesan over the fries for the last 3 minutes of baking instead.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $2.26 for 4 servings ($0.56 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line two sheet pans with parchment or brush them lightly with oil.
-
Peel the turnips, taking off the slightly bitter layer just under the skin as well, then cut into ¼- to ⅓-inch (6–8 mm) sticks. Keep them uniform so they cook evenly.
-
Pat the sticks dry. Stir the paprika, garlic powder, onion powder, cayenne and pepper together in a small bowl. Toss the turnips with the oil, then with the spice mix until evenly coated.
-
Divide between the two pans in a single layer, leaving a little space around each fry.
-
Bake 25–30 minutes, flipping the fries and swapping the pans halfway, until browned at the edges and tender in the middle. For extra color, broil for 1–2 minutes at the end, watching closely. Air fryer: 400°F (200°C) for 15–18 minutes in batches, shaking halfway.
-
Sprinkle with the salt right away, scatter with parsley if you like, and serve hot.
Tips for success
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Why the hot oven and two pans: turnips are about 92% water. Packed onto one pan they steam in their own moisture and go limp; spread out at 425°F (220°C), the surface dries fast enough to brown. - Choose small to medium turnips — tennis-ball size or smaller. Big, old ones can be woody and sharp-tasting.
- Salt after baking: salting raw turnips draws water to the surface right when you need it dry. Serve with sugar-free ketchup or sugar-free BBQ sauce.
Nice to have, not needed
- An air fryer gives the crispest turnip fries — in the oven, two sheet pans beat one crowded pan.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Re-crisp in a 400°F (200°C) oven or air fryer for 5–7 minutes.
Prep tip: Crispest within a day (leftovers are safe for 3). Cut the sticks up to a day ahead and keep them in a paper-towel-lined container.
Best fresh. Refrigerate up to 3 days and re-crisp in a 400°F (200°C) oven or air fryer for 5–7 minutes.
Variations
2 variations, each with its own ingredients and macrosHalf rutabaga
SwapSwapping half the turnips for rutabaga gives sweeter, more golden fries that are closer to potato, for about 1 g more net carbs per serving.
- turnips → turnips
- + ½ lb rutabaga
6.8 g net · 103 kcal · 1.3 g protein · 7.2 g fat · ≈$0.56 per serving (+1 g net carbs vs the original)
Garlic parmesan
FlavorTossed with parmesan straight out of the oven for a salty, nutty crust.
- + ½ cup finely grated parmesan
6.2 g net · 137 kcal · 4.8 g protein · 9.7 g fat · ≈$0.92 per serving (+0.4 g net carbs vs the original)
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