Jerusalem Artichoke Chips
These easy roasted chips are a fun way to use more of your sunchoke harvest.
Ingredients
Units
Scale
- 1 pound Jerusalem artichokes
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Preheat oven to 375°F.
- Scrub and thinly slice Jerusalem artichokes (a mandoline works well).
- Toss slices with olive oil and salt.
- Arrange in a single layer on parchment-lined baking sheets.
- Bake 15–25 minutes, flipping once, until golden and crisp.
- Watch closely during the final minutes — they can burn quickly.
Notes
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.
Find it online: https://commonsensehome.com/jerusalem-artichoke-recipes/