These Baked Sunchoke Chips are crispy, healthy, and easy to make in the oven. A delicious snack or side dish made with Jerusalem artichokes.
Baked Sunchoke Chips
These Baked Sunchoke Chips are crispy, savory, and such a fun way to use sunchokes, also known as Jerusalem artichokes. If you have ever seen those funny-looking little tubers at the grocery store and wondered what to do with them, this is your sign.
Sunchokes have a slightly nutty, earthy flavor and slice beautifully into thin rounds, making them perfect for homemade chips. A little oil, seasoning, and oven time turn them into a crunchy snack or side dish.
They are great when you want something chip-like but homemade and a little more interesting than the usual potato situation.
What Are Sunchokes?
Sunchokes, also called Jerusalem artichokes, are small root vegetables with a nutty flavor and crisp texture. They look a little like ginger, but they are completely different.
They can be roasted, sautéed, pureed, added to soups, or sliced thin and baked into chips like this recipe.
How To Slice Sunchokes For Chips
For the crispiest chips, slice the sunchokes as thinly and evenly as possible. A mandoline works best because it gives you even slices, but a sharp knife works too if you take your time.
Even slices are important because thin pieces crisp faster, while thicker ones stay softer. We want crunchy chips, not a tray full of confusion.
Seasoning Ideas
You can keep these sunchoke chips simple with salt and pepper, or add your favorite seasonings. Paprika, garlic powder, chili powder, cumin, onion powder, ranch seasoning, or Tajín all work well.
For a spicy version, add cayenne. For a smoky version, use smoked paprika. For a brighter flavor, finish with a little lemon zest after baking.
Tips For Crispy Baked Sunchoke Chips
- Slice thin: Thinner slices crisp better.
- Dry them well: extra moisture makes chips steam instead of crisp.
- Use a single layer: do not overcrowd the baking sheet.
- Flip halfway: this helps both sides crisp evenly.
- Watch closely: thin chips can go from golden to burnt quickly.
What To Serve With Sunchoke Chips
Serve these chips as a healthy snack, a crunchy side dish, or with your favorite dip. They are great with hummus, ranch, garlic yogurt dip, aioli, or guacamole.
They also make a fun side for sandwiches, burgers, wraps, or grilled chicken.
More Healthy Snack Ideas
If you love homemade crunchy snacks, try my homemade apple chips, baked sweet potato chips, or roasted crispy chickpeas.
Baked Sunchoke Chips Recipe
I hope you try these delicious Baked Sunchoke Chips at home. They are crunchy, easy, and a great way to turn Jerusalem artichokes into a fun homemade snack.
Baked Sunchoke Chips
Ingredients
- 2 medium sunchokes Jerusalem artichokes
- 1 tablespoon olive oil optional, for extra crispness
- Salt to taste
- Black pepper optional
Instructions
- Preheat oven to 350°F (175°C).
- Wash and scrub the sunchokes well. Pat dry.
- Using a mandoline or sharp knife, slice the sunchokes very thinly into chip-size rounds.
- Toss slices lightly with olive oil if using.
- Arrange in a single layer on a parchment-lined baking sheet. Do not overlap.
- Bake for 15 to 20 minutes, flipping halfway through, until golden and crisp.
- Watch carefully during the last few minutes, as thin slices can brown quickly.
- Remove from oven and season with salt immediately.
- Let cool for 5 minutes to crisp further, then serve.
Notes
- Slice evenly for the best texture.
- Thicker slices will be softer, and thinner slices become crispier.
- Cooking time may vary depending on thickness and oven strength.
- Best enjoyed fresh the same day.
Leave a Reply