Roasted Sunchoke Chips
I have to admit I have never tried sunchokes until I made this recipe. I figured they rhymed with “artichoke” which I love so they must be good, right? I picked up a little package at my local supermarket and they sat around for a few days until I gathered up the balls to try and figure something out with them. A quick search on the internet compared the flavor to artichokes or parnsips with a potato texture. Aaaaaaaaaaaaalrighty then.
So I washed them, sliced them thin with my mandolin (which I don’t know how I lived without) like I would to make homemade potato chips, and tossed them in a magic mixture of garlic, herbs and spices and baked them until crispy. They were amazing! They did have a slightly artichoke taste but definitely had more of a tuber-like texture and cooked up just like chips in the oven. Perfect with some burgers and asparagus on the grill!
Recipe: Oven Roasted Sunchoke Chips
- 6-8 sunchokes, washed and sliced thin
- 1-2 tbsp. olive oil
- 1-2 tsp fresh minced garlic
- 1/2 tsp. onion powder
- 1 tsp. dill, finely minced
- 1 tsp. rosemary, finely minced
- 1/2 tsp. salt
- fresh ground pepper
- Wash the sunchokes like you would a potatoe
- Slice thinly, either with a sharp knife or a mandolin for the best results.
- Place in a bowl and add remaining ingredients and toss until evenly coated.
- Spread out in an even layer on parchment for best browning.
- Bake at 400 for 10-15 mins (depending on the thickness of your slices) until crispy on edges.