Rosemary Turnip and Candy-Striped Beet Chips

1. Preheat oven to 400ºF.
2. Wash, peel and thinly slice turnips and candy-striped beets. For quick results, use a Cuisinart food processor with the slice-blade.
3. Transfer onto a foil-lined cookie sheet. Lightly drizzle with olive oil, sprinkle with salt, pepper, and rosemary. Toss together and arrange in a single layer.
4. Put in the oven for about 20 minutes, then turn them over and let cook another 20 minutes, or until they have reached the desired crispiness.