Coming from a potato chip lover, I must admit these Sunchoke Chips are freakin great! When cooked in an air fryer, they come out crisp, crunchy, healthy, low in fat calories and are super simple to make.
It’s best to make a big batch of these so you can snack on them throughout the week!
I was inspired to make this while cooking my Roasted Sunchoke with Lemon & Thyme recipe. While my sunchokes were roasting, I wanted a little something to crunch on, and within a few minutes, my sunchoke chips were ready!
The star of this recipe is sunchokes, a.k.a. Jerusalem artichokes. The Jerusalem Artichoke is not an artichoke but a member of the sunflower family. It looks nothing like an artichoke (more like a tiny potato or ginger) but is a dark brown, lumpy-looking tuber. It also does not originate in Jerusalem; its name comes from the Spanish and Italian word Girasole, which means sunflower!
The word artichoke was used to describe these root vegetables due to their similar taste, but otherwise, the name is entirely misleading. As if this wasn’t confusing enough, the Jerusalem artichoke is often referred to as a sunchoke, at least a more appropriate term.
WIth just a few ingredients, you will have a yummy snack in just 15 minutes!
- olive oil spray
- sea salt
As the recipe title implies, this is a simple sunchoke chip recipe. Just clean, slice, cook, and you’re ready to munch!
Tip 1: Use an air fryer to reduce the amount of oil and time needed to crisp the chips.
Tip 2: Slice the sunchokes right before cooking so they don’t discolor.
Here are some variations on flavoring these chips:
- Spices – cayenne, cajun seasoning, smoked paprika
- Herbs – rosemary, thyme, parsley (chopped fine)
- Salts – truffle sea salt, sriacha sea salt
Check out this recipe if you are a vinegar potato chip lover – Air fryer Salt & Vinegar Sunchoke Chips. Just soak your sunchoke slices in 1 ½ cups of apple cider vinegar before frying.
There are two pieces of equipment, I highly recommend for this recipe – a mandoline slicer and an air fryer. Yes, you can make it without both (instead use a knife and oven) but there are so many pros to having both.
A mandoline slicer costs little money and will save you a lot of prep time moving forward. You will wonder why you waited so long to get one.
Sunchokes do not store for long. Keep them wrapped in damp paper towel, in a plastic bag and refrigerated for 7 – 10 days.
Once your chips are cooked, you can store them in a reusable sealed container or paper bag to keep them crisp. Make sure they are cool before storing. They will be good for a few days, that is if they last that long!
The key to this recipe is getting fresh, firm sunchokes with minimal bruises. They will cook and taste best!Print
This Sunchoke Chip Recipe is simple and delicious! When cooked in an air fryer, they come out crisp, crunchy, healthy, low in fat calories, and super simple to make.
- 8 – 10 sunchokes (Jerusalem artichokes)
- 1 tsp sea salt
- olive oil spray
- Using a vegetable scrubber, clean sunchokes. Dry thoroughly.
- Thinly slice the sunchokes using a mandoline slice (do not peel).
- Place in the air fryer. Spray lightly with olive oil and sprinkle with sea salt (dividing into batches).
- Cook at 350° for no more than 15 minutes (peek in air fryer after 7 minutes). Readjust placement of sunchoke slices.
Tip: Chips cook best when placed in a single layer in the air fryer – they will shift around when cooking though so peek in halfway through and readjust.
Keywords: sunchoke chip recipe, Jerusalem artichoke recipe