Jerusalem Artichoke Chips with Garlic Dip
Crispy baked Jerusalem artichoke slices tossed with olive oil, rosemary, salt and pepper, paired with a fresh garlic and herb dip made from sour cream, yogurt, chives and parsley. A simple, lighter alternative to potato chips with earthy flavor.
Ingredients
- 4 large Jerusalem artichoke tubers
- 2 tablespoon olive oil
- dried rosemary, crumbled
- salt
- black pepper
- ½ cup sour cream
- ½ cup plain yogurt
- 3 garlic cloves
- fresh chives, finely chopped
- fresh parsley, finely chopped
- lemon juice
Instructions
- 1
Wash the Jerusalem artichoke tubers and cut into thin slices
- 2
In a large bowl, toss the slices with olive oil, dried rosemary, salt and pepper
- 3
Spread evenly on a baking sheet lined with parchment paper
- 4
Bake in a preheated oven at 350°F for around 20 minutes or until crispy and golden yellow
- 5
While baking, prepare the dip by mixing sour cream and yogurt
- 6
Press the garlic cloves, finely chop the chives and parsley, then stir all dip ingredients into the sour cream and yogurt mixture
- 7
Serve the finished chips with the garlic dip
Tips
Slice the Jerusalem artichokes uniformly for even baking and consistent texture
Watch chips closely toward end of baking time to prevent over-browning
Prepare dip while chips bake to serve immediately when ready
Good to Know
Store chips in an airtight container at room temperature for up to 3 days. Store dip covered in the refrigerator for up to 2 days.
Chips can be sliced and tossed with oil and seasonings up to 4 hours before baking. Dip can be prepared up to 1 day ahead.
Serve chips warm or at room temperature alongside the garlic dip.
Common Mistakes
Do not overcrowd the baking sheet to avoid steaming chips instead of crisping them
Do not slice unevenly to avoid some chips burning while others remain soft