These low carb Jerusalem Artichoke Chips have a low glycemic index and are high in potassium, iron, vitamin C and protein. A great snack to eat on any diet.
My week started off fantastic! I went to the gym, worked out, felt energized, cooked up a storm, cleaned up a storm – I was on a roll! Then Middle Child came home from school sick – super bad cold. BAM! Home for three days.
I began to feel his cooties creeping into my system on Tuesday and I fought it back with zinc and lots of hot tea. But, the family seems to have fallen under siege to the cold germs. My Princess is now home today. My positive rays of sunshine from Monday long gone, and I am wallowing in self-pity as I fall behind on my to-do list.
I cook up a storm for my family, feeding them wholesome foods and meals. Why are we a beacon for viruses?
Maybe we should consume more preservatives and processed foods. Maybe there is some hidden shield of armor hidden in them?
Although my workouts have come to a standstill, I am still cooking for everyone. And today I’m sharing something out of the ordinary in the ordinary world of chips.
Frieda’s Produce sent me some Jerusalem Artichokes (aka Sunchokes®) to try. These tubulars are the roots to a sunflower and not an artichoke at all. They can be eaten raw, with or without the peel, and have a sweet, nutty almost artichoke-like flavor when cooked.
They have a low glycemic index and are high in potassium, iron, vitamin C and protein. I thought they would make a nice addition to my vegetable chip repertoire.
I’ve baked Swiss Chard Chips.
And now, I’ve baked Jerusalem Artichoke Chips.
Now, excuse me as I must return to my sniffling kids and go pop another zinc tablet.
- 1 lb Jerusalem artichokes
- 3/4 tsp salt
- 1 TBS extra virgin olive oil
- 1/8 tsp ground black pepper
- Trim off ends and scrub Jerusalem artichokes clean.
- Season slices with 1/2 tsp salt.
- Let Jerusalem artichoke slices sit for 30 minutes to extract excess water.
- After 30 minutes, preheat oven to 350ºF.
- Line a large baking sheet with parchment paper or silicone baking mat.
- Using a paper towel, squeeze out excess water from slices and place in one layer onto the prepared baking sheet.
- Using a pastry brush, quickly coat both sides of the slices with olive oil.
- Bake until crisp and lightly browned, approximately 30 minutes.
- Season as needed with remaining salt and pepper.
Cooking Tips: For extra zing season with paprika, garlic powder or cayenne pepper.
Serving Size:1 bowl
Amount Per Serving:Calories: 115 Total Fat: 3.5g Saturated Fat: 0.5g Cholesterol: 0mg Sodium: 293mg Carbohydrates: 19.2g Fiber: 1.8g Sugar: 10.1g Protein: 2.3g