Keto Crispy Baked Sunchoke Chips with Olive Oil
These golden, crispy sunchoke chips offer a nutty, slightly sweet flavor that's more complex than regular potato chips. Also known as Jerusalem artichoke chips, they make an excellent healthy snack or elegant appetizer. The natural earthiness of sunchokes pairs beautifully with just salt and pepper, while the baking method creates a satisfying crunch without deep frying. Perfect for those seeking a unique, wholesome alternative to traditional chips.
Ingredients
- 1 lb sunchokes (Jerusalem artichokes)
- ¾ teaspoon salt
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon ground black pepper
Instructions
- 1
Trim off ends and scrub sunchokes clean
- 2
Season slices with salt
- 3
Let sunchoke slices sit for 30 minutes to extract excess water
- 4
Preheat oven to 350°F
- 5
Line a large baking sheet with parchment paper or silicone baking mat
- 6
Using a paper towel, squeeze out excess water from slices and place in one layer onto the prepared baking sheet
- 7
Using a pastry brush, quickly coat both sides of the slices with olive oil
- 8
Bake until crisp and lightly browned, approximately 30 minutes
- 9
Season as needed with remaining salt and pepper
Tips
Pat sunchokes completely dry after the salting step to ensure maximum crispiness during baking.
Slice sunchokes uniformly thin for even cooking - a mandoline slicer works perfectly for this.
Don't overcrowd the baking sheet; use multiple sheets if needed to maintain single-layer spacing.
Good to Know
Store in airtight container at room temperature for up to 3 days
Can prep sunchokes and complete salting step up to 4 hours ahead
Serve immediately while warm and crispy for best texture
Common Mistakes
Slice uniformly to avoid some pieces burning while others remain soft
Don't skip the salting step to avoid soggy chips
Use paper towels to thoroughly dry slices to avoid steaming instead of crisping
Substitutions
FAQ
Can I make these in an air fryer instead?
Yes, air fry at 350°F for 12-15 minutes, shaking basket every 5 minutes for even browning.
What if my sunchokes are getting too brown?
Lower oven temperature to 325°F and extend cooking time, or tent with foil if edges brown too quickly.
How long do these chips stay fresh?
Best eaten immediately, but store in airtight container for up to 3 days. Recrisp in 300°F oven for 3-5 minutes.