Jerusalem Artichoke Recipes: Easy Roasting Options and Chips

Jerusalem artichokes may look a little rough around the edges, but they’re versatile in the kitchen. Their mild, nutty flavor adapts well to roasting, baking, and even crisping into chips. These Jerusalem artichoke recipes and use tips will get you started.

Tips for Using Jerusalem Artichokes

They don’t store as long as potatoes, so use them within a couple of weeks. Start small if you’re new to them; they’re high in inulin and can be gassy for some people. Cooking makes them easier to digest than eating them raw.

See Jerusalem Artichoke Benefits: Nutrition, Flavor, and Uses for more information.

For eating raw, scrub the tubers well. Peeling is a pain in the backside, and they turn gray quickly. The taste is similar to water chestnuts or jicama. (Fun fact – water chestnuts can take over a pond the same way sunchokes take over a garden bed.)

To help prevent browning, soak sliced tubers in a mix of 2 tablespoons lemon juice (or ¼ cup vinegar) and one quart water. Use in salads, sandwiches, or serve with dip.

Jerusalem Artichoke Recipes

Sunchokes need to be treated as their own vegetable. Boiled and mashed = plain awful; in a stir fry = tasty. Here are a few simple Jerusalem artichoke recipes to get you started.

• Baked sunchokes – Bake well-scrubbed tubers at 350°F for 30-40 minutes, until fork tender. Toss with a bit of oil and seasonings before baking for extra flavor.
• Sunchoke stir fry – Substitute sunchokes for water chestnuts in your favorite stir fry recipe.
• Steamed sunchokes – Steam whole sunchokes for 10-15 minutes. Shorten steaming time if cubed or sliced. Serve with butter and a sprinkle of parsley, or a dash of lemon and dusting of nutmeg.

Next, we’ll cover a few more easy recipes.

Basic Roasted Jerusalem Artichokes

This is one the simplest and most forgiving ways to prepare Jerusalem artichokes. Cutting the tubers up adds more tasty crispy edges, and promotes even cooking. Don’t overcrowd the pan — space equals crispness.

Ingredients

• 1½ pounds Jerusalem artichokes
• 2–3 tablespoons olive oil
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Scrub Jerusalem artichokes well and trim off any damaged spots. Peeling is optional.
3. Cut into evenly sized chunks or slices.
4. Toss with olive oil, salt, and pepper.
5. Spread in a single layer on a baking sheet.
6. Roast for 30–40 minutes, stirring once, until golden and tender.

Roasting brings out the natural sweetness and nutty undertones of Jerusalem artichokes. The insides stay creamy while the outside is lightly crisp. This basic version pairs well with almost any main dish.

Roasted Jerusalem Artichokes with Garlic and Cheese

This version adds richness and depth, making it a great side dish for cooler weather meals.

Ingredients

• 1½ pounds Jerusalem artichokes
• 2 tablespoons olive oil
• 3–4 cloves garlic, minced
• ½ cup grated cheese (Parmesan, Asiago, or sharp cheddar)
• Salt and pepper to taste
• Optional: fresh herbs like thyme or rosemary

Instructions

1. Preheat oven to 400°F.
2. Prepare and chop Jerusalem artichokes as in the basic recipe.
3. Toss with olive oil, garlic, salt, and pepper.
4. Roast for 25–30 minutes until nearly tender.
5. Sprinkle cheese evenly over the top.
6. Return to oven for 5–10 minutes, until cheese melts and lightly browns.

Tips

Hard cheeses create a crisp topping; softer cheeses melt into the vegetables. Add herbs after roasting to keep their flavor bright.

Jerusalem Artichoke Chips with Simple Dipping Sauce

These chips are crisp, snackable, and a great alternative to potato chips — especially if you have a lot of tubers to use up.

Ingredients

• 1 pound Jerusalem artichokes
• 2 tablespoons olive oil
• Salt to taste

Instructions

1. Preheat oven to 375°F.
2. Scrub and thinly slice Jerusalem artichokes (a mandoline works well).
3. Toss slices with olive oil and salt.
4. Arrange in a single layer on parchment-lined baking sheets.
5. Bake 15–25 minutes, flipping once, until golden and crisp.
6. Watch closely during the final minutes — they can burn quickly.

Simple Dipping Sauce

• ½ cup plain yogurt or sour cream
• 1 tablespoon olive oil
• 1 small clove garlic, finely minced
• 1/2 teaspoon dried parsley
• Salt and pepper to taste

Mix all ingredients and chill for 15 minutes before serving.

A Root Vegetable Worth Investigating

Jerusalem artichokes may not be a staple at the grocery store, but they serve a place in your kitchen. I hope these Jerusalem artichoke recipes inspire you to give them a try.

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This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering, which was her summer job through most of high school and college.