Baked Sunchoke Chips

Sunchokes, also called ‘Jerusalum artichokes’ or ‘sunroots’, are the roots of a type of sunflower. They’ve been called “the potato for diabetics”, as they have similar cooking applications, but are made up of inulin, an indigestible fiber (i.e. good for ze gut), rather than starch. They can be eaten raw in a salad, and have a refreshing crunch similar to water chestnuts, and develop a subtly sweet, nutty flavor when cooked. They’re commonly roasted, boiled and mashed (~mashed potato vibes~), blended in purees / soups, orrr sliced & baked / fried to make crunchy lil sunchoke chips 🙂

Where can I find sunchokes?

Sunchokes are one of few crops actually native to North America, and are available year round. I’ve found them at farmer’s markets, Asian grocery stores, and (kinda’ randomly) many Vons stores carry them as well.

Baked Sunchoke Chips

thingslinadoes

Crunchy chips that're good for gut health.

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Prep Time 5 minutes mins

Cook TIme 20 minutes mins

Ingredients

  

• Sunchokes
• Oil
• Salt
• Optionally add any seasonings of choice

Instructions

 

• Preheat oven to 375F. Thoroughly clean sunchokes – the skin is edible so no need to peel, but they are roots so you want to clean off any dirt. ¹
• Use a mandolin to make the sunchokes into thin even slices. Alternatively, use a knife to slice off one side lengthwise to make a flat surface (as pictured), then cut into slices.
  
• Un mixing bowl, toss sunchokes in a drizzle of vegetable oil.
  Optionally add any seasonings of choice
• Line baking tray with mat / parchment paper, then line up the sunchoke slices and sprinkle salt over.
• Place tray on middle rack of oven and set a timer for 10 min. After 10 min, check and remove any that're done – look for ones that have started showing some golden, light brown.
  
• Put the rest back in the oven, and set a repeat timer to check every 2 min to remove ones that're done. ²
• Let cool on a plate until crunchy. Store in airtight container (I like to store with that little silica packet that's in vitamin bottles to absorb moisture). Or, eat em' all
  

Notes

1. If your sunchokes are a lil soft/bendy, they’re not bad they just a lil dehydrated – slice off a bit of one end & soak in cool water to rehydrate
2. Slices will naturally vary in size (if not using a mandolin, they’ll also vary in thickness), plus ovens don’t circulate heat allll that evenly (hottest around the edges). It’s kinda’ annoying to have to keep checking but it just be like that sometimes