Sunchoke Chips

Crispy, golden sunchoke chips with a smoky kick of paprika and a savory touch of garlic oil. Snackable, dippable, and gone in minutes.

These chips are the perfect blend of earthy, nutty, and smoky — thin, crisp slices of sunchokes baked until golden and finished with a touch of garlic oil and smoked paprika.

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Ingredients

Sunchoke Chips

• 1 lb x Jerusalem Artichokes (Sunchokes), scrubbed and sliced 1/8-inch thick

• 1 tbsp x Garlic Oil (or Olive Oil)

• 1/4 tsp x Kosher Salt, plus more for finishing

• 1/4 tsp x Smoked Paprika

• 1/4 tsp x Black Pepper

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Recipe

Preheat the Oven

1. Preheat oven to 375°F.

2. Line a baking sheet with parchment paper or foil and lightly grease with oil.

Prepare the Sunchokes

1. In a mixing bowl, combine the sunchoke slices, garlic oil, salt, smoked paprika, and black pepper.

2. Toss to evenly coat the slices in the oil mixture.

Arrange and Bake

1. Arrange the sunchoke slices in a single layer on the prepared baking sheet. Avoid overlapping.

2. Bake for 7-8 minutes, then rotate the baking sheet.

3. Continue baking for another 10 minutes, or until the edges begin to brown.

4. Remove the sheet from the oven and flip each slice using tongs.

5. Return to the oven and bake until the other side is crisp and golden, about 7-10 minutes more.

Finish and Serve

1. Immediately transfer the chips to a paper towel-lined plate to absorb excess oil.

2. Season with an additional pinch of kosher salt while still hot.

3. Serve warm and enjoy.

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