Serves 4 to 6
Jerusalem artichokes, also known as sunchokes, are neither from Jerusalem, nor botanically related to globe artichokes. Rather, these root vegetables are actually a relative of the sunflower and look like knobby potatoes. They have a subtle, nutty flavor and are perfectly suited to roasting, mashing, or in this case, slicing and baking into crispy chips. Not only are sunchokes delicious, they’re also prebiotic powerhouses.
wild bonus: Jerusalem artichokes stimulate the growth of friendly bacteria such as bifidobacteria and help to suppress unfriendly bacteria in the gut.
1 pound small Jerusalem artichokes (sunchokes)
½ teaspoon Celtic sea salt
Grated zest of 1 unwaxed lemon
1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
Preheat the oven to 400°F. Line a large baking sheet with foil.
Gently scrub the sunchokes under cold running water. Cut them into ⅛-inch-thick slices with a sharp knife or a mandoline. Spread the slices on a paper towel and press down with another paper towel to remove as much moisture as possible.
With a mortar and pestle or in a small bowl using the back of a spoon, mash together the salt, lemon zest, and rosemary.
In a large bowl, toss together the sunchokes, salt/herb mixture, and olive oil until evenly coated. Arrange the sunchokes in a single layer on the prepared baking sheet. Bake for 15 minutes. Then, using tongs, give the sunchokes a toss and bake until golden and crisp, about another 15 minutes. Serve warm or at room temperature.