What’s the bet this will become my most viewed post? Guess only time shall tell. Last week, I was given a bag full of sunchokes AKA Jerusalem artichokes from my friend and our local organic farmer, Gery. Sunchokes are knobby-looking tubers that grow underground. They are rich in vitamins and practically fat free. According to Gery-san, they grow all year round but are at their sweetest in winter. They are to be eaten like a potato, roasted, pureed into soup or last but not least, chipified. But, since I don’t eat fried food (lol), okay, you caught me, let’s try that again, since I don’t cook fried food, I baked my sunchokes. Baked em free of fat, salt or any additives at all.
Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), sunchokes store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, sunchokes are the best “clean” potato substitute both for diabetics and the health conscious in general.
Preheat toaster oven to 260C (don’t fret, I’m sure a regular oven will work too! You might just have to squat a few times outside of your gym schedule).
Wash sunchokes then slice em thin – best to use a slicer thingy (no need to peel, the extra fiber is good).
Rub between paper towels in order to draw out as much moisture as possible.
Place sunchoke slices on an oven tray and bake in small batches until crispy.
That’s it! Just watch them so they don’t burn by turning them often (hence the squatting/gym reference).
Nothing else, no oil, no spice, no salt. Just as is. You’ll be surprised at how naturally flavorful and sweet they are all nat-u-ral.
Enjoy as you would regular chips, with a movie, smothered in dip or at 3am in your lonesome bed. Nah, just kidding no one does that… so a more appropriate suggestion for this hashtagfitfam generation would be to mix them through your paleo salad.