Low Carb Turnip Fries

These low carb turnip fries are golden, crispy at the edges and seasoned with onion powder and paprika. They roast in the oven (or cook in the air fryer) and make a really easy swap for potato fries, at about 6g net carbs per serving.

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Are Turnips Low Carb?

Yes! A cup of raw, cubed turnip (about 130 g) has roughly 8g of carbs and 2g of fiber, so about 6g net carbs per cup. The same cup of white potato comes in at well over 20g net carbs. That makes turnips one of the best root vegetables for low carb and keto eating, and they cook up a lot like potatoes: you can roast them, mash them, add them to soups or, best of all, turn them into fries.

A full serving of these turnip fries (a quarter of the recipe) works out to about 6g net carbs, oil and seasoning included. If you want more ideas once you're hooked, I've rounded up The Best Keto Turnip Recipes in one place.

Key Ingredients & Substitutions

• Turnips. Two large turnips (about 1 lb or 450 g in total) make four servings. Look for firm turnips that feel heavy for their size. Smaller, younger turnips are milder and sweeter; big older ones can be a little more peppery. Rutabaga works the same way but has a few more carbs.
• Oil. Use one with a high smoke point, because the pan needs to get really hot to crisp the turnip. Avocado oil is my go-to, but sunflower, peanut or light olive oil all work, depending on what you prefer and what your diet allows.
• Onion powder. It gives the fries a savory, almost potato-chip flavor. I use McCormick onion powder; garlic powder is a good swap.
• Paprika. Regular paprika adds color and a gentle sweetness. Smoked paprika makes them taste a little like they came off the grill.
• Fresh herbs. A sprinkle of thyme or parsley at the end is optional, but it makes the plate look so much more inviting.

How to Make Low Carb Turnip Fries

Start by peeling the turnips and cutting them into sticks about ½ inch (1 cm) thick, just like regular fries. Try to keep them roughly the same size so they all cook at the same rate, then pat them dry with paper towels.

Add 2 tablespoons of the oil, the onion powder and the paprika to a sealable bag or a large bowl, then add the turnip. A bag works really well here, pretty much the same method as my Low Carb Zucchini Fries. Shake or toss until every piece is fully coated in the mixture.

Pour the rest of the oil into a large rimmed baking pan and heat it in a 425°F (220°C) oven for 5 minutes. Carefully add the turnip in a single layer (the oil might spit), season with salt and pepper, and roast for about 25 minutes, turning the fries halfway through, until they're golden and starting to crisp up.

You can watch the recipe video below, or scroll down for the full details and printable recipe card.

Air Fryer Turnip Fries

The air fryer is a great way to make these, and you need a lot less oil. Toss the turnip sticks with 1 to 2 tablespoons of oil plus the onion powder, paprika, salt and pepper. Spread them out in the basket in a single layer and air fry at 400°F (200°C) for 15 to 20 minutes, shaking the basket every 5 minutes, until golden with crisp edges.

Cook them in batches if your basket is small. Piling them in steams the turnip instead of crisping it. Air fryers vary a lot, so start checking at 12 minutes the first time you make them.

Helpful Tips

Dry the turnip well. Turnips hold a lot of water. Patting the sticks dry before you season them helps the oil stick and gives you crispier edges instead of soft, steamed fries.

Preheat the oil. Putting the turnip into an already-hot pan of oil starts the crisping right away, just like a deep fryer would. Use oven mitts and add the fries carefully.

Give them space. Spread the fries out in one layer with a little room between them. If they're crowded, use two pans. This one step makes the biggest difference to how crispy they get.

Set your expectations. Turnip fries won't be as crunchy as deep-fried potato fries, because turnips don't have the starch. Think of them as a cross between a crispy roast potato and a classic fry: golden outside, tender inside.

Salt at the end, too. A final pinch of flaky salt as soon as they come out of the oven really brings out the flavor.

Variations

• Garlic parmesan. Swap the paprika for garlic powder and toss the hot fries with a handful of finely grated parmesan and chopped parsley.
• Cajun. Use 1 to 2 teaspoons of Cajun seasoning in place of the paprika (check the label for added sugar).
• Ranch. Toss the fries with dried dill, garlic powder and a little dried parsley for a ranch-style flavor, then serve with a keto ranch dip.
• Spicy. Add a pinch of cayenne or chili powder with the paprika. If you love heat, my Spicy Turnip Chips are worth a try too.
• Rosemary and sea salt. Skip the paprika, add a teaspoon of finely chopped fresh rosemary and finish with flaky sea salt.
• Other low carb veggies. The same method works with daikon radish. See my Low Carb Daikon Fries.

Serving Ideas

Turnip fries are the perfect side dish for steak, roast chicken or a bunless burger. They go really well with my Gravy Burgers for a cozy low carb version of burger and fries night.

For dipping, keep it simple with mayo, a homemade Bacon Mayonnaise or a sugar free ketchup. Honestly, I've also been known to eat a whole plate of them on their own as a snack!

On chilly days, a bowl of Creamy Turnip Soup with a few turnip fries on the side is a lovely, filling lunch.

Storing & Reheating

Turnip fries are best eaten fresh, while they're still crispy. Leftovers keep in an airtight container in the fridge for up to 3 days. They soften as they sit, so reheat them in the air fryer at 375°F (190°C) for 4 to 5 minutes, or on a baking sheet in a 425°F (220°C) oven for about 10 minutes, to bring the crispness back. The microwave works in a pinch, but they'll stay soft.

Cooked turnip fries don't freeze well; they turn mushy when thawed. If you want to get ahead, peel and cut the turnip up to 2 days in advance and keep the sticks in a sealed container in the fridge. Pat them dry, season and cook as normal when you're ready.

Turnip Fries FAQs

Are turnips keto friendly?

Yes. At about 6g net carbs per cup, turnips fit into most keto and low carb diets, especially as a side dish. A serving of these fries is about 6g net carbs.

Do turnip fries taste like potatoes?

Not exactly, but they're closer than you might think. Raw turnip has a slightly peppery bite, but roasting mellows it out and brings out a mild, sweet, savory flavor. With the seasoning and a dip, most people are happy to eat them as fries. The texture is softer and less starchy than potato.

How do you get turnip fries crispy?

Dry them well, preheat the oil in the pan, use high heat and don't crowd the pan. The air fryer gives the crispiest results of all.

Do you need to peel turnips?

Small, young turnips have thin skins you can leave on if you scrub them well. Larger turnips have tougher, slightly bitter skin, so I peel them for fries.

More Low Carb Turnip Recipes

If you loved these turnip fries, here are a few more turnip recipes you might enjoy:

• Low Carb Creamy Turnip Soup
• Low Carb Turnip Gratin
• Low Carb Roasted Turnips
• Bacon Crusted Crushed Turnips
• The Best Keto Turnip Recipes

📖 Recipe