Sunchoke Chips

Sunchoke Chips are a crunchy and nutritious snack perfect for any time of the day. Made from the nutrient-rich Jerusalem artichoke, these chips offer a unique flavor and a satisfying crunch, making them an ideal Paleo treat.

Ingredients

• Sunchokes - 300 grams
• Olive oil - 2 tablespoons
• Sea salt - 1 teaspoon
• Smoked paprika - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 190°C (375°F).
2. Wash the sunchokes thoroughly and scrub off any dirt.
3. Slice the sunchokes thinly (about 2-3 mm thick) using a mandoline or sharp knife.
4. In a large bowl, combine the sliced sunchokes with olive oil, sea salt, smoked paprika, garlic powder, and black pepper. Toss well to ensure all slices are evenly coated.
5. Spread the sunchoke slices in a single layer on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20-25 minutes or until the chips are golden brown and crispy, flipping halfway through for even cooking.
7. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 27 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in inulin, which supports digestive health.
• High in antioxidants, promoting overall wellness.

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