-Preheat oven to 375.

-Oil a baking sheet with about 1 TBS extra virgin olive oil or ghee.

-Using a mandolin or a sharp knife (carefully) cut the unpeeled turnips into thin slices.

-Put the turnips in a large bowl and sprinkle with 1 TBS olive oil, 1 TBS dried rosemary and a pinch of sea salt.

-Toss to coat and then spread out on the baking sheet.

-Bake for 15 minutes, then flip the turnips over and bake for about 10 minutes more.

-You want them to be brown and lightly crispy around the edges.