Backyard Hermit’s Scrumptious Sunchoke Chip Recipe

For this Epic Recipe, we’re discussing easy methods to make a scrumptious sunchoke recipe! Should you’ve ever grown sunchokes, often known as the Jerusalem artichoke plant, you understand how dense they’ll get. Harvesting them recurrently, and transferring the tubers to a different space, or utilizing them in meals is a necessity. In any other case they’ll take over your backyard!

The very best time to reap your sunchokes is in late fall and early winter, when the tops of the vegetation have died again. Utilizing them right now means you get to pop the vegetation out of the soil once they’re wanting a bit unpleasant too! What’s nice about Jacques’ recipe particularly, is you’ll have chips full of flavors fastidiously curated from vegetation you probably have in your backyard proper now.

What outcomes is a chip that’s tremendous tasty, with flavors like garlic, rosemary, and lemon zest. It’s additionally more healthy than your common potato chip, with a a lot decrease glycemic index — nearly half the sugar content material! You’re additionally going to get larger vitamin B content material, and also you’ll have the added satisfaction of working with fully contemporary elements.

Jacques’ Sunchoke Chip Recipe


  • 10 to twenty sunchoke bulbs, washed and drained
  • 1 bowl of chilly water for soaking the sunchoke slices
  • 2 cloves of crushed garlic
  • Not less than 1 cup of excessive temp cooking oil relying on what number of sunchokes you’ve; fry in batches as wanted
  • Lemon zest from 1/2 a lemon
  • 1 small sprig of rosemary
  • 2 teaspoons Kosher salt


  1. Take your clear sunchokes, and slice them with a mandolin or sharp kitchen knife to roughly just a few millimeters thick. Then dunk them into chilly water to take away a number of the extra starch.
  2. In the meantime, place the cooking oil in a saucepan and warmth it to medium warmth, till the temperature of the oil is 375°F.
  3. Pat the sunchokes dry, and drain them on paper towels or skinny fabric kitchen towels in a single layer.
  4. Crush your 2 garlic cloves, and add them to the oil for seasoning. Zest your lemon right into a bowl or mortar and pestle. When they’re golden brown, take away them and set them among the many lemon zest to combine along with your different seasonings later.
  5. Add your sunchoke slices to the cooking oil, at an quantity which ensures they’re lined by the oil. Prepare dinner your slices in batches if needed. Because the slices are cooking, take away the rosemary leaves from the sprig, and chop them along with the fried garlic.
  6. When the chips are barely golden, take away them and drain them on contemporary paper towels or racks. Enable them to sit down for a short while earlier than seasoning in order that they turn out to be crunchier.
  7. Add Kosher salt to the lemon zest and mull or combine them vigorously to get up the flavour of the zest. Then add the rosemary garlic combination, and stir them collectively simply sufficient to mix.
  8. Throw all of the spices in with the chips, and gently toss to mix. Pattern a chip, and add extra salt as wanted to attain peak taste, a la Jacques!
  9. Get pleasure from!
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