Baked Sunchoke Chips

Larisa Litvin Recipe Leave a Comment

“Sunchokes are a great source of iron, potassium, phosphorus and inulin, a dietary fiber that is medicinal for diabetics.”

Sunchokes, also known as Jerusalem artichokes, are delicious tubers that are often cooked in the same way as potatoes. Sunchokes are a great source of iron, potassium, phosphorus and inulin, a dietary fiber that is medicinal for diabetics.

There is a word precaution! These early-spring beauties have strong air qualities. To reduce the “airiness” of sunchokes, always cook them, preferably with some heating spices.

Baked Sunchoke Chips

Serves 4
  • 1 pound Sunchokes
  • 2 tablespoons Avocado Oil
  • 1/2 teaspoon Salt
  • 1 pinch or to taste Red Pepper Flakes
  1. Preheat oven to 375 degrees Fahrenheit
  2. Wash, scrub, and thinly slice sunchokes.
  3. Toss sunchokes with the avocado oil, salt, and red pepper flakes.
  4. Line a baking tray with parchment paper. Lay the sunchoke slices on the parchment paper in a single layer.
  5. Bake until golden tan, about 15-20 minutes.

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Larisa Litvin
Larisa loves and lives Ayurveda. She is a certified Ayurvedic Practitioner through the National Ayurvedic Medical Association, and applies "the science of life" to every aspect of her lifestyle from cooking to gardening. She is constantly and enthusiastically inspiring others to enjoy the benefits of leading a more natural, Ayurvedic, and joyous life through her recipes, articles, gardening, teaching, workshops, and warm personality!

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