Fall for these baked Jerusalem artichoke chips, a healthy and original alternative to classic chips. Slightly crispy and subtly sweet, they are ideal for a snack, an aperitif or to accompany a Christmas dish. This gluten-free recipe, simple to make, highlights this root vegetable with multiple virtues, while offering an irresistible texture. A homemade treat that will delight young and old!
Ingredients
Preparation
-
Preparing the Jerusalem artichokes: Wash the Jerusalem artichokes carefully in cold water to remove all traces of soil. If their skin is thin, you can keep it, otherwise, peel them gently with a peeling knife.
-
Using a mandolin or a sharp knife, slice the Jerusalem artichokes into thin rounds (about 2 mm thick) to ensure even cooking.
-
Drying: Place the slices between two clean tea towels or absorbent paper to dry them thoroughly. This will prevent them from softening during cooking.
-
Seasoning: Place the Jerusalem artichoke slices in a large salad bowl.
-
Add the olive oil, salt and, if desired, your chosen spices or herbs.
-
Mix gently to coat each slice well.
-
Cooking in the oven: Preheat your oven to 180°C (preferably fan-forced).
-
Arrange the rounds on a baking tray lined with parchment paper, making sure they do not overlap to ensure good cooking.
-
Cook for 15 to 20 minutes, checking regularly to prevent burning. Turn them halfway through cooking for an even crispiness.
-
Finishing: Once cooked, let the chips cool slightly on the baking sheet before eating them. They will become even crispier as they cool.
Note
You can cook the Jerusalem artichoke chips in the Ninja Foodi, in Air Fry mode at 180 degrees, for 15 to 20 minutes, stirring them regularly.
Gluten-free Jerusalem artichoke chips, root vegetable recipe
