Baked Sunchoke Chips

Crispy baked sunchoke chips made with thinly sliced Jerusalem artichokes and a touch of salt. An easy, healthy snack or side dish that’s naturally gluten free and deliciously crunchy.

Course Appetizer, Snack

Cuisine American

Keyword baked sunchoke chips, Jerusalem artichoke chips, sunchoke chips, vegetable chips

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 78kcal

Author Tiffany bendayan

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.

Nutrition