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A white bowl filled with thin, crispy, golden-brown root vegetable chips, likely made from parsnips or carrots, on a light textured surface.

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Californian
Calories: 456
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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