- 200g Jerusalem artichokes
Prep: 20 mins + soaking | Cook: 20 mins
1. Clean the Jerusalem artichokes by soaking them in cold water for 10 mins to loosen any dirt, then give them a really good scrub under running water. Pat dry with kitchen paper. Very thinly slice the Jerusalem artichokes. If you have a mandoline, use that to create thin slices around 2-3mm thick. If not, use a sharp knife and try to cut the crisps as thinly as possible.
2. Pop the crisps in a large mixing bowl and drizzle in 1 tbsp olive oil. Add a generous pinch of salt and a little pepper. Mix with your hands till the crisps are lightly coated in the oil and seasoning.
3. Line a couple of large baking trays with baking paper. Spread the Jerusalem artichoke crisps out on the baking trays, making sure they are in one even layer and don't overlap each other. Bake the crisps for 20 mins till they are golden and crisp. Let them cool on the baking tray, for a few mins then serve. The crisps will keep in an airtight tub for 1-2 days.