Whenever I am planning to entertain I immediately think about tasty finger foods that I can make a lot of with very little effort. If I can make a whole dish ahead of time or throw it the oven and let it do its thing, I am a huge fan. Around the Holidays, when we have a ton of parties to attend and a ton of people to feed, I find these types of recipe options invaluable. These chips, which are much healthier than any packaged chip, can be made up to 10 hours ahead of serving, and are a great party food because they are such an unconventional snack. What’s even better is that there isn’t even a recipe, it’s more of a method that you can scale up or down depending on how many Jerusalem Artichokes you have. In fact, it’s so easy and so much healthier than potato chips (or any other type of packaged chip) you may never buy them for a party again. To me they taste very similar to a parsnip, but most people use them as a potato substitute because they have exceptional nutritional value (are very high in fiber, iron, and potassium) and contain no starch, so have very little carbohydrates.
Jerusalem Artichokes (or Sunchokes)
Wash Jerusalem Artichokes thoroughly, make sure they are free of all dirt and stones. Exercising extreme caution, use your mandolin to slice each Artichoke very thinly. Like all cooking devices one can buy on Bowery at the restaurant supply stores, my mandolin cost me $8 and offers around 8 different slicing options. The thinnest setting just happens to have a ridge feature as well, so my artichoke chips are a little bit fancy.
Like apples and potatoes, Jerusalem Artichokes will oxidize if left to be assaulted by the elements in the air. Protect your chips from discoloring by submerging them in cold water until you are ready to bake them. Though this step may seem tedious, don’t skip it! This is the key to a pretty chip with the perfect amount of browning (not graying), especially if you have to bake more than one tray.
Preheat oven to 400 degrees. Drain chips and pat dry with paper towels.
Using a foil lined baking sheet, use up to 1 tbs of grapeseed oil to coat the chips evenly. Sprinkle with salt and pepper and spread in a single even layer. While they bake they will shrink significantly, so it is fine if some of the edges overlap.
Bake at 400 degrees for 6 to 9 minutes. Depending on the size of your chips and the heat distribution in your oven, they may need to come out any time between 6 to 9 minutes. Keep a very close eye on them as to be sure they don’t burn. The chips are done when they are mostly golden, but not burnt.
Let cool and enjoy!