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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 soak them in a bowl of cold water for 10 minutes. After this bath, wash them again thoroughly 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 the oil, salt, and pepper, and add the Jerusalem artichoke slices. Mix everything well with your hands. Make sure each individual slice is coated with oil and seasoning.
- 4Spread the Jerusalem artichokes on a baking sheet lined with parchment paper so that they do not overlap and are in a single layer.
- 5Bake in an oven preheated to 200°C for about 15 minutes, or until they are crispy and golden.
- 6After removing from the oven, let the baking sheet rest for about 10 minutes to allow the chips to cool. Only then transfer to a bowl and enjoy.
