We are finally down to the last pound of Jerusalem artichokes, I can’t believe how long hey have stayed fresh!  I stored them in sealed plastic bags in the vegetable bin of the fridge.  Yet one more example of how long things stay fresh when you get them right after they come out of the ground.  Makes me wonder how long produce hangs around before it even hits the shelves of the grocery store.

I just ran across a recipe for Jerusalem artichoke chips flavored with rosemary on Pinterest, it is from the (y)our food choices website.

Since I am making this for our 3 year old, I decided to omit the rosemary, since he would have made me pick any piece of rosemary off  his chips.

I had made apple-cheddar soup last night, so I was going to use the chips as croutons for my bowl today.

Oven Roasted Jerusalem Artichoke Chips 

1 lemon

1 tablespoon kosher salt

1 pound Jerusalem artichokes

Directions

Preheat the oven to 350 degrees and line two baking sheets with aluminum foil.

Cut the lemon in half and squeeze one half of it in a bowl filled with fresh water. Scrub the Jerusalem artichokes and place them in the bowl of acidulated water.

Thinly slice the chokes, about 1/8 to 1/16 inch thick, or as thin as possible (I alternated between hand slicing and using a mandoline).

Place the sliced tubers in a clean bowl and squeeze the other half of lemon over the top and toss to coat.

Evenly place the slices on the baking sheets in one layer, do not over lap. Lightly sprinkle salt over the slices and place in the oven.

Bake for 15 minutes; then pull the pans out of the oven and begin to remove the browned and crispy ones from the pan. Rotate the pans and place them back in the over for 3-5 minutes. Continue to check the tuber slices and remove the crispier ones and place the lighter colored ones back in the oven. This will take up to 30-40 minutes. Consolidate the slices to one pan when there is room available.

Serve warm or at room temperature. Enjoy!

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