Roasted Sunchoke Chips


I receive a farm box from Farm Fresh to You every two weeks. I enjoy the boxes very much not only because the contain great fresh organic produce, but also because I feel like I am in some small way supporting local farmers. I come from farming people so it makes me feel good to support farmers. Another thing I really enjoy about getting the boxes is trying things I haven’t tried cooking before.

Recently I decided to try sunchokes, also known as Jerusalem artichokes, in my farm box. They are delicious. The sunchoke is the tuber of a species of sunflower and has nothing to do with Jerusalem nor is it an artichoke. They look a little like ginger root and have a consistency similar to a potato, but they are slightly sweet and nutty, tasting a little like an artichoke. I looked up a few ideas about how to cook them and decided to try to roast them after cutting them into thin slices. They came out super tasty. Give them a try if you ever have a chance.

Roasted Sunchoke Chips

2 lbs sunchokes
Zest on 1 lemon
2 tablespoons olive oil
Seasoned Salt to taste
Fresh cracked pepper to taste
Fresh Sage, minced

Heat oven to 400. Scrub the sunchokes and cut out the eyes. Dry them well. Thinly slice into “rounds” (they will be irregularly shaped). Toss with the sliced sunchokes with the other ingredients. Speed on a single layer on a cookie sheet lined with parchment paper. Roast for 15-20 minutes, stirring,flipping half way through. Keep an eye on them and try not to overlook. Eat them as a snack or serve them as a side dish. They are good with chicken or fish and also pair nicely with omelets or frittatas.

Remember to play with your food!

Find Your Om Balance – Terri