Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

Roasted Turnips:

1. Preheat oven to 400° F. Get out a sheet tray. Set aside.
2. In a large bowl, toss together the turnips, olive oil, spices, salt and pepper.
3. Spread the mixture out onto your sheet tray in an even layer.
4. Roast for 25-30 minutes, stirring halfway through roasting until the turnips are nicely golden brown and slightly crispy.

Kale and Garlic Scape Chimichuri:

1. Into the bowl of a food processor, add all the ingredients, kale, garlic scapes, olive oil, red wine vinegar, lime juice, salt, pepper and red pepper flakes.
2. Process on 15 second intervals until the chimichuri reaches your desired consistency. (Traditionally chimichuri is not blended until smooth but left slightly chunky.)
3. Taste and adjust seasonings as needed.

Oven Baked Potato Chips:

1. Preheat oven to 375°F Convect or 400°F regular. Get out a large sheet tray and set aside.
2. Using a mandoline or a sharp knife, slice the potatoes into 1/8″ slices. Place the slices into a large bowl of warm water. This helps to remove some of the starch from the potatoes.
3. Drain the potato slices and pat them dry with a clean dish towel or paper towel.
4. In a large bowl toss the potato slices with the olive oil and salt.
5. Place the potato slices onto your sheet tray in one single layer. This make take a few rounds, do not overlap or the chips will not cook evenly.
6. Bake for 10 minutes, then using a spatula, flip the chips over and bake for another 10 minutes on the other side. Take care in the last few minutes to watch so that the chips do not burn!
7. Remove from the oven and allow to cool on a wire rack.

Assembly:

1. Place one chip onto a plate, top with a tablespoon of roasted turnips, then top with a drizzle of chimichuri. Continue with remaining ingredients. Enjoy!