Using different vegetables is a fun way to make homemade healthier chips like our delicious kale chips. This time I used jerusalem artichokes, also known as sunchokes. This little (and actually quite ugly) but totally delicious tasting veggie is perfect for making some crispy chips. Have you tried them ever? Next time you’re having a movie night, surprise your family with a bowl of these baked jerusalem artichoke chips with lemon salt.
Did you know that jerusalem artichokes are not actually related to artichokes? They belong to the sunflower family. Well, my husband knows now. I asked him to buy artichokes from the supermarket and he came home with a big bag of jerusalem artichokes. Luckily I like these too, I just had to change my cooking plans for that night :).
Don’t let the looks fool you. You can cook many delicious dishes with these little guys. Who wouldn’t love jerusalem artichoke soup, pure or risotto? And these crispy jerusalem artichoke chips bring a lovely crunch on top of any of those dishes. Also delicious on a salad or enjoyed just on their own.
I should really get a mandolin. I bet it would be much easier to get thin slices with this one for example.
This recipe for the jerusalem artichoke chips with lemon salt was inspired by an amazing food blog The Clever Carrot and her chips. I just varied them a little and baked mine in the oven.
- 4 jerusalem artichokes
- 3 tbsp vegetable oil
- For the lemon salt:
- zest of half a lemon
- pinch of sea salt
- Preheat oven to 180 Celsius / 350 Fahrenheit degrees.
- Scrub the jerusalem artichokes. Then slice thinly using a mandolin or sharp knife.
- Mix vegetable oil and some pepper in a bowl. Add the jerusalem artichoke and mix carefully.
- Line a baking tray with parchment paper. Lay the jerusalem artichoke slices on the parchment paper. For the best crispy end result, don't put any slices on top of each other. You can use a paper towel to get rid of any excess oil.
- Bake for about 25 minutes until the chips are golden brown.
- To prepare the lemon salt, mix grated lemon zest and some sea salt together. I like to use a mortar.
- Sprinkle some lemon salt on top of the hot chips.
Hope you like the jerusalem artichoke chips with lemon salt!