Dr. Axe > Recipes > Gluten-Free

Turnip Fries Recipe

Turnip fries recipe - Dr. Axe

Total Time

50 minutes




  • 4 turnips
  • 1-2 tablespoons coconut oil
  • ½ teaspoon garlic powder
  • sea salt and black pepper, to taste


  1. Preheat oven to 425 F.
  2. Peel turnips and cut into steak fries, about ½ inch thick.
  3. In a large bowl, toss all ingredients until turnip fries are well coated.
  4. Place in a single layer on a cookie sheet lined with parchment paper.
  5. Bake for 20 minutes.
  6. Flip fries and bake an additional 15-20 minutes.

This turnip fries recipe is a delicious snack! They’re high in vitamin C and are a great option for healthy fries! Try it today!

Josh Axe

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      • Debbie on

        I can’t imagine eating the peel of the turnip as they can be pretty tough, and if you don’t buy organic, they have wax on them!

  1. Daniel S. on

    mmmmm fries… but I’ve been avoiding fries, cuz of the ketchup – liquid sugar!

    taste good with hummus? coconut oil hummus… ran out of olive oil ;) use what u got :D

    • heather on

      This is a recipe for quick and simple paleo ketchup..1 can (6 ounces) tomato paste;
      2 tbsp vinegar or lemon juice;
      1/4 tsp dry mustard;
      1/3 cup water;
      1/4 tsp cinnamon;
      1/4 tsp salt;
      1 pinch ground cloves;
      1 pinch ground allspice;
      1/8 tsp cayenne pepper, optional
      Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop and enjoy!
      Or this is a more complex but well worth the time…1 pound fresh plum tomatoes + 1 pound canned plum tomatoes, or 2 pounds fresh plum tomatoes, chopped;
      1 large onion, chopped;
      1/2 fennel bulb, chopped;
      1 celery stick, cut in cubes;
      Fresh piece of ginger, about the size of a thumb, chopped;
      2 cloves garlic, roughly chopped;
      1/2 red chili, seeded and chopped finely;
      Large bunch of fresh basil, picked leaves and chopped stalks;
      1 tbsp coriander seeds;
      2 cloves garlic;
      1 tsp freshly ground black pepper;
      Extra virgin olive oil;
      3/4 cup + 2 tbsp red wine, balsamic or apple cider vinegar;
      Sea salt to taste;Place the onion, fennel and celery in a large saucepan with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper.
      Over a low heat, cook for about 12 minutes, until the vegetables have softened, stirring occasionally.
      Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.
      Add the basil leaves, pour the sauce in a blender or food processor and process until very smooth.
      Strain the sauce through a sieve into a clean saucepan and add the vinegar.
      Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.
      Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.

    • Fayette on

      I am intrigued by the turnip fries. I have a family member that will not let go of traditional eating and if they even think I am doing something other than what they are used to they refuse it. Will this really work as a tasty substitute for deep fried potatoes, or will I just have to leave them behind? It sounds good, but I am not up for another refusal.

  2. Shari on

    what other oil besides coconut oil can I use to cook turnip fries as I’m allergic to coconut. Can I use organic olive oil? Or grass fed butter? Or organic sesame oil? Or what?

  3. Dianne on

    I have a question, what exactly is the problem with potatoes? They are a whole natural food, why all the bad hype for them? If you fry them in coconut oil how can they not be as healthy as turnip or any other fries? Just wondering!

  4. Steve on

    Another great alternative to the potato, and of course the turnip, are celeriac fries. Celeriac, aka “celery root”, has a very mild celery taste and cooks similar to a potato. These can therefore be prepared in exactly the same way as the turnip fries recipe. A delicious low carb, low calorie and low fat side dish or snack.

  5. Bryan on

    Hi Dr. Axe,
    I made these healthier fries last night (sans peels), and was very happy.
    I made the simple paleo catsup, but wasn’t too happy with the way it came out (no offence, Heather).
    Keep up with the great suggestions, everybody!

    • Jan on

      Absolutely! I find that finely grating them works best. I also squeeze out any excess liquid…takes out the bitterness. They have more taste than potatoes (and I was a big time potato girl). I saute onions with red and yellow peppers then add the turnips. Doesn’t stick together like potatoes but yummy. I buy a bunch of turnips…shred them…then use a seal a meal then freeze them.

  6. Oopaydo on

    Using the herbs ?, a bi of onion & oil from my cabinet; basil & drizzle, about 1 TBSP of grape ? seed oil & cayenne pepper, the turnip ? turned out ok, taste ? good with that hint of celery even though I did use celery at all. My cook time was decreased also, because I microwaved them for 4:00 minutes then turned them over a couple of times in a hot pan, high heat, on the stovetop until brown. Well, it’s way to hot to turn the oven on in the summertime??

  7. Marcelle on

    Do you think it would be possible to make a big batch of these, par bake them and then freeze them so I can just pull out what I need and toss them in the oven?

  8. June on

    I never had turnips before and hope they taste good. I’m not a fan of sweet potatoes, will try these. I like that they are lower in carbohydrates.

    I have a simple recipe for ketchup; makes a small quantity.
    Inspired by the mommypotamus website.

    12-14 oz tomato paste (or puree)
    My note: Substitute with a can of diced tomatoes, use an immersion blender to blend smooth. On medium-low heat, reduce to preferred thickness.

    1/3 cup maple syrup or more to taste (or honey)
    1/3 cup plus 2 tbsp apple cider vinegar
    2 tbsp onion powder
    1 tsp unrefined sea salt

    In the small pot: add and whisk the ingredients. Place pot on stove top burner.

    On medium heat: let it boil, then reduce heat to a simmer. Reduce to the preferred thickness. Store in the fridge.


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