Like most people, I enjoy tortilla chips and guacamole with a beer. Tortilla chips are great and tasty, but not the most nutritional snack I know. So, I am always trying to think of a healthier snack to enjoy with a drink. This week, when my veggie box arrived I was confronted with some knobbly looking Jerusalem artichokes – over here they call them sunchokes. I kind of prefer the name sunchokes, as they are part of the sunflower family, so it makes sense to have sun in the title. They taste a little like artichokes, but are no relation whatsoever. They also have no connection with Jerusalem! So, from now on I am sticking to the name sunchokes! (Oh, America, you’ve changed me already). I have eaten sunchokes in restaurants before, but I have never actually cooked a sunchoke. It’s one of those veg, you pass by in the supermarket and think … hmmm…and then you go pick up some other vegetable which you are more familiar with! So, sunchokes were my new challenge this week. I know they make a delicious soup, earthy and creamy. I know they are a great side dish with meat or fish…but I didn’t know they also make a great chip. I sliced them up finely and mixed with some olive oil and seasoning and baked in a hot oven. And, voila the tastiest and yummiest snack I’ve had in ages. They definitely rival the courgette chips and sweet potato fries …dare I say it they taste even better. I paired them with a limey guacamole and devoured the lot. So, next time you are in the supermarket and spot these odd, knobbly looking vegetables, pick them up and make some sunchoke chips. I promise you won’t be disappointed.
Ingredients
- ½ pound / 225g of sunchokes
- 1 tablespoon of olive oil
- Salt and pepper
- 1/2 teaspoon of paprika
- I large hass avocado, skin and stone removed
- lime juice, to taste
- 1/4 teaspoon of chili powder
- salt and pepper, to taste
Method
Preheat the oven to 350 F / 180 C. Line 2 baking sheets with parchment paper. Scrub the sunchokes, so that the skin is perfectly clean. Using a sharp knife, slice the sunchokes into thin discs. Place the discs into a bowl with the olive oil, salt, pepper and paprika. Toss the sunchokes in the olive oil and seasonings so that they are all covered in oil. Place the sunchokes in a single layer on the baking sheets, and put in the oven for 10-15 minutes. Remove from the oven and turn the sunchokes over so they get cooked on both sides. Put the sunchokes back in the oven for a further 10 minutes. They should be a nice golden brown color and crisp on both side. Remove from the oven and allow to cool while you make the guacamole.
For the guacamole -Mash the avocado flesh with a fork. Add a good splash of lime juice. Season with chili powder, salt and pepper. Taste and adjust seasoning if desired. Mix well together with a fork, and serve straight away with the sunchoke chips.
