Salsify is a rare winter root but it's super yummy. It looks similar to a thin parsnip, with creamy white flesh and a thick skin. Normally they're mashed, fried or used for soups and stews. But I believe chips are a lot fancier.
WHAT'S IT GOOD FOR:
salsify: high in potassium, magnesium, iron, calcium, fiber and protein
enough for a whole baking tray
5 small blue potatoes
2 sticks salsify
2 tbsp olive oil
GOOD TO HAVE: parchment paper, baking tray, large bowl
Pre-heat oven to about 200°C or 400°F. Cut potatoes (I didn't peel them) and salsify roots (peeled of course) in small 1/2-1 cm slices (chip slices). Put them in a large bowl and drizzle with olive oil - give it a good shake to get olive oil everywhere. Line a baking tray with parchment paper and place potatoes and salsify slices on it. Bake for about 15 minutes until they get lightly brown. Before serving, season with sea salt and enjoy while still hot/warm.