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.

Why You'll Love Sunchoke Chips

These chips are thin, crisp slices of sunchoke, sliced to about ⅛ inch and baked until golden, then tossed with garlic oil and smoked paprika. They're a fresh take on the classic chip.

Tips and Tricks

• Consistency Tip: Slices thinner than ⅛ inch may burn; thicker slices may not crisp evenly.
• Extra Smoky: Double the smoked paprika for a bolder, smokier flavor.
• Oil Swap: Use avocado oil or chili oil for a different flavor profile.

Variations

• Spicy Kick: Add a pinch of cayenne for heat.
• Herb-Infused: Toss with fresh thyme or rosemary before baking.
• Citrus Zest: Grate lemon zest over the hot chips for a bright finish.

Substitutions

• Sunchokes: Use sweet potatoes or parsnips for a sweeter, starchier chip.
• Garlic Oil: Replace with olive oil and a dash of garlic powder.
• Smoked Paprika: Swap with regular paprika or ground cumin.

Best served with

• Roasted Red Pepper Aioli for dipping
• Smoky Paprika Mayo
• Fresh Guacamole
• Ice-cold Pilsner or Sparkling Water with Lime

How to Store Leftovers

• Store chips in an airtight container lined with a paper towel to absorb moisture.
• Keep at room temperature for up to 2 days.
• Re-crisp in a 300°F oven for 5 minutes if needed.

Common Questions

Sunchoke Chips

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Snack

Cuisine: Californian

Calories: 456

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 lb Jerusalem Artichokes Sunchokes, scrubbed and sliced ⅛-inch thick
• 1 tablespoon Garlic Oil or Olive Oil
• ¼ teaspoon Kosher Salt plus more for finishing
• ¼ teaspoon Smoked Paprika
• ¼ teaspoon Black Pepper

Equipment

• Tongs
• Mixing Bowls
• Parchment Paper or Foil
• Baking Sheets

Method

 

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.

Nutrition

Calories: 456kcalCarbohydrates: 79gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1182mgPotassium: 1958mgFiber: 7gSugar: 44gVitamin A: 337IUVitamin C: 18mgCalcium: 66mgIron: 16mg

Notes

Storage: Sunchoke chips are best the day they're baked, while they're still crackly. Leftovers keep in an airtight container at room temperature for up to 2 days, but they'll soften. Re-crisp in a 350°F oven or air fryer for 3-4 minutes before serving again, and skip the microwave since it makes them chewy instead of crisp.

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