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Turnip Fries

By May 7, 2010December 3rd, 2020Appetizer and Sides, Vegetarian

Testimony of the Day

“I just wanted to send my thank yous. I have been following you for a while, have all of your cookbooks and love your recipes. Recently (the last two months), my weight loss stalled. I’ve lost 70 lbs since last year and have another 50 to go.

I was keeping my carbs under 30g but didn’t pay any attention to my protein and fat. 1 1/2 weeks ago, I started tracking everything. 5% carbs, 10% protein, and 80 percent fat. Although my fat intake isn’t quite there, I (counter-intuitively) upped my fat dramatically. Lo and behold, I’m losing again! I’ve spent decades overweight, following a 1200 calorie diet, low fat and whole grains. Amazing that now I’m eating almost 2000 calories, low carb/high-fat diet, I’m still shedding the weight! Thank you for all of your advice! This has been an amazing transformation of my life!” -Maryann

Click HERE to start your journey to a keto-adapted diet!

turnip fries

3 pounds turnips
1 tablespoon macadamia nut oil
1/3 cup grated Parmesan cheese
1 tsp garlic salt
1 tsp paprika
1 tsp onion powder

Preheat oven to 425 degrees F. Line a baking sheet with a piece of aluminum foil and lightly grease.

Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the safflower oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet. Bake in the preheated oven until the outside is crispy, and the inside is tender about 20 minutes. Serve immediately.

Traditional Fries = 190 calories, 28 carbs, 2g fiber
“Healthified” Fries = 78 calories, 11 carbs, 3g fiber

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Sarah says:

    I know this recipe was posted a long time ago, but I’m new to your site and I was just wondering how many servings this makes.

  • Jen says:

    Would it be okay to fry these up in Coconut oil?

  • Susan Lynn says:

    I just found turnip here in Bangladesh and realized it’s a Maria food! I saw Safflower in the recipe? Is Safflower Oil OK used at high heat like frying? I was thinking it was like Canola, Sunflower and Soy, not so good for me? Random 2nd question Is Truvia still on the “good for you” sugar replacement list? I’m liking it a lot at the moment with the flavored stevia products so I don’t have to use as much Truvia?

    • cemmerich says:

      Safflower is an ok option. Otherwise, even better ones are beef tallow, coconut oil. This list is pretty good except for the canola and olive oil.

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