Preheat the air fryer: Set to 350°F (175°C). Preheating helps the chips crisp more evenly.

Prep the turnips: Wash and peel the turnips. Trim off the root and stem ends so you have flat surfaces.

Slice thinly: Using a mandoline or a sharp knife, slice into thin rounds, about 1/16 to 1/8 inch thick. Thinner slices = crisper chips, but avoid paper-thin slices if you want a bit of tenderness in the center.

Dry the slices: Pat the rounds dry with paper towels to remove excess moisture. This step is key for crispness.

Season: In a large bowl, toss the slices with oil until lightly coated—no pooling oil. Sprinkle in salt, pepper, garlic powder, onion powder, and smoked paprika if using. Toss to evenly coat.

Arrange in a single layer: Place slices in the air fryer basket without overlapping. Work in batches if needed. Don’t crowd the basket or they’ll steam instead of crisp.

Cook: Air fry for 8 to 11 minutes, flipping or shaking halfway. Start checking at 7 minutes. They’re done when edges are golden and centers look set, not wet.

Season and cool: Transfer to a wire rack and sprinkle with a pinch more salt if desired. Let them cool a couple of minutes to crisp further.

Repeat: Continue with remaining slices. Garnish with chopped herbs before serving if you like.