Ingredients
- 500 g Jerusalem artichokes (sunchokes), scrubbed well
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 20 g Parmesan cheese finely grated
- 1/2 teaspoon dried thyme
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F / 200°C (180°C fan) and line a large baking tray with parchment paper.
- Slice the Jerusalem artichokes into thin rounds (about 3–4 mm thick). Try to keep them evenly sized so they cook at the same rate.
- In a large bowl, combine the olive oil and garlic. Add the sliced sunchokes, thyme, Parmesan, salt and pepper, and toss well to coat evenly.
- Spread the slices out in a single layer on the prepared tray. Avoid overlapping as much as possible to ensure crisp edges. If needed, use two baking trays and switch their positions halfway through roasting for even browning.
- Roast for 30–35 minutes, gently flipping after the first 10 minutes, until golden brown with crisp edges and tender centres.
- Let them rest on the tray for 2–3 minutes to crisp slightly further. Serve immediately.
Nutrition
Notes
- I love these just as much at room temperature as I do straight from the oven as they make the most irresistible, savoury little snack once cooled.
- For a bright, fresh finish, add a generous squeeze of lemon juice and a scattering of chopped fresh herbs just before serving.