Jerusalem Artichoke Chips with Rosemary

För recept på svenska, klicka här: Jordärtskockschips med rosmarin

It seems appropriate to give Jerusalem artichokes a little shout out today, since we planted our first batch ever just a week or so ago. We’re very excited to see how the growing process and yield will turn out, and can’t wait to be cooking with our own homegrown funny-looking tubers in the future! For now though, organic and Swedish-grown from the store will have to do, and making your own chips with them is as easy as the outcome is scrumptious. Serving these as an appetizer definitely feels a little more sophisticated than traditional potato chips, and we can almost guarantee many would ask for the recipe. 

The nutty flavor of Jerusalem artichokes is something we truly love, and if you do too, then maybe you would like this Jerusalem Artichoke Soup recipe as well. Or perhaps just keep it in mind until the fall, if you’re feeling quite done with soups right now and ready to get into spring and summer cooking? Either way, a bowl of these will work at the most summer-like graduation party, making the dear ‘chokes a winner all year round. And if you belong to the category of chips-eaters enjoying a dip, then these would go well with the sauce found in this recipe for Baked Rutabaga Fries with Tahini-Yogurt Sauce. Good luck!

150 g Jerusalem artichokes, scrubbed clean
2 tsp olive oil
1/4 tsp salt
1/2 tsp dried rosemary
Black pepper
Optional: lemon wedges

  1. Set the oven to 180ºC. Then slice the Jerusalem artichokes very thinly, using either a sharp knife or a mandolin.
  2. Pat the slices dry using paper towels, and then toss them gently with olive oil, salt, rosemary and a good grind of black pepper.
  3. Line a baking sheet with parchment paper. Lay out the slices in a single layer (i.e. preferably not on top of each other) and bake for 4 min. Rotate the pan and bake for another 4 min. Keep an eye on the chips so nothing burns, since that makes them bitter. Remove from the oven and allow to crisp up on the baking sheet until cooled off. Best served the same day, and if possible with a lemon wedge on hand. A small squirt of lemon juice right before eating brings some extra deliciousness.

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