Buy all ingredients right below the recipe
INGREDIENTS
- 200 g Jerusalem artichoke
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon pepper
YOU WILL ALSO NEED
- Parchment paper
- Paper towels
INSTRUCTIONS
- 1Wash the Jerusalem artichokes and immerse them in a bowl of cold water for 10 minutes. After this soak, wash them thoroughly once more under running cold water.
- 2Dry the Jerusalem artichokes with a paper towel and then slice them as thinly as possible. If you have a kitchen mandoline, set the slice thickness to 2 - 3 mm.
- 3In a large bowl, mix oil, salt, and pepper, then add the Jerusalem artichoke slices. Mix everything well with your hands. Make sure each individual slice is coated with oil and seasoning.
- 4Arrange the Jerusalem artichokes on a baking sheet lined with parchment paper, ensuring they do not overlap and are in a single layer.
- 5Bake in an oven preheated to 200°C for approximately 15 minutes, or until crispy and golden brown.
- 6After removing from the oven, let the baking sheet rest for about 10 minutes to allow the chips to cool. Only then transfer them to a bowl and consume.
