Sunchoke Chips

Have you ever heard of a sunchoke? They are also called Jerusalem artichokes. They are funny-looking tubers that kind of resemble ginger. Sunchokes are high in iron and a good source of vitamin C. The are also high in inulin, a type of carbohydrate that is difficult to digest and can cause excess gas. We have received sunchokes a few times in our Bountiful Baskets. I’m pretty sure that last time we got them, I ended up being too scared to cook with them because of all of the stories I heard about how they cause gastric distress. Gas and bloating? No thank you. But when I saw the idea for sunchoke chips, I thought that would be a good way to try a few and see how my stomach would react before eating a larger amount.

The chips turned out so tasty that it was hard to keep myself from eating the entire batch!  I ate a few and waited about an hour.  Without any noticeable effects, I ate some more.  I saved the rest for today and reheated them in the toaster oven to go with my lunch.  With all of my digestive issues, I thought for sure that the sunchoke would mess with my stomach.  Apparently I have no problem with them!

If you see sunchokes or Jerusalem artichokes at your local farmers market, I encourage you to give them a try.

Sunchoke Chips

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Ingredients

  

• 3-4 sunchokes Jerusalem artichokes
• 1 tsp. olive oil or olive oil mister
• 1/2 tsp. sea salt

Instructions

 

• Preheat oven to 400 degrees.
• Scrub sunchokes to remove any dirt.
• Slice sunchokes very thin (about 1mm). Try to make uniform slices.
• Toss sunchoke slices with olive oil or spray with olive oil mister.
• Spread slices in single layer on foil-lined baking sheets.
• Bake 15 minutes. After 15 minutes, check every few minutes, removing crisped slices as they are ready. Continue until all slices are brown and crisp.
• Eat a few and make sure they don't bother your stomach before eating more!

Have you ever tried a sunchoke?