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Turnip Nachos Recipe

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★★★★

4 from 70 reviews

Turnip Nachos are a delicious and healthy plant-based twist on traditional nachos, featuring crispy baked turnip slices topped with black beans, corn, fresh vegetables, guacamole, and vegan sour cream. This vegan recipe offers a satisfying crunch and flavorful toppings while packing in nutrients and keeping it light.

Ingredients

Scale

Turnip Chips

  • 2 large turnips, peeled and thinly sliced (about 1/8 inch thick—thinner is better!)
  • 1 tbsp olive oil (enough to coat every gorgeous slice)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika (smoked if you can find it)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste

Toppings

  • 1/2 cup black beans, cooked (canned works perfectly—just rinse them)
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/4 cup diced red onion
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup guacamole (store-bought or homemade)
  • 1/2 cup vegan sour cream (naturally dairy-free)
  • Lime wedges, for serving

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and burning, ensuring easy cleanup.
  2. Season Turnip Slices: In a large bowl, toss the thinly sliced turnips with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper until every slice is evenly coated with flavorful seasoning.
  3. Arrange for Baking: Lay the seasoned turnip slices out in a single layer on the prepared baking sheet, making sure they do not overlap, which helps them to crisp up evenly and prevents sogginess.
  4. Bake Turnip Chips: Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through the cooking time to ensure they crisp and brown evenly. The chips are done when golden and fragrant.
  5. Cool the Chips: Remove the turnip chips from the oven and let them cool for a minute on the baking sheet; this resting time allows them to crisp up further.
  6. Assemble Nachos: Transfer the crispy turnip chips to a serving platter, then scatter black beans, corn, diced red onion, tomatoes, black olives, and chopped cilantro evenly over the chips.
  7. Add Creamy Toppings: Generously drizzle guacamole and vegan sour cream across the nachos to add richness and moisture, enhancing every bite.
  8. Serve with Lime Wedges: Serve immediately with fresh lime wedges on the side for squeezing over the nachos just before eating, adding a bright, tangy finish.

Notes

  • Slice your turnips as thin as possible for maximum crispiness—this is key to achieving great chip texture.
  • Don’t skip the parchment paper; it helps prevent the turnips from sticking and makes cleanup simpler.
  • Nachos taste best immediately after assembly; avoid making too far in advance to maintain chip crispness.
  • Double the turnip chips if serving a larger group, as they are highly popular and disappear quickly.
  • Store turnip chips and toppings separately; chips stay crispy at room temperature for about a day, while toppings keep in the fridge for 3-4 days.
  • To re-crisp chips, warm them in the oven at 375°F for 5 minutes—avoid microwaving as it makes them soggy.

Keywords: turnip nachos, vegan nachos, healthy nachos, plant-based appetizer, baked chips, gluten-free nachos, low calorie snack

Find it online: https://foodiecara.com/turnip-nachos-recipe/