Baked Sunchoke Chips

thingslinadoes

Crunchy chips that're good for gut health.

Prep Time 5

Cook TIme 20

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

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
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