Jerusalem artichoke chips, the recipe for making them tasty and crunchy at home without a dryer
Chips in topinambur, prescription to prepare them at home without a dryer. Crunchy and tasty, they are an excellent alternative to industrial snacks and can be served as boundary, aperitif or as a break hunger during the day.
Light because cooked in the oven, children will also like them a lot and can be seasoned with oil and salt or flavored with spices. A greedy way, therefore, to taste Jerusalem artichoke, a tuber rich in fiber and free of cholesterol, to be included more often in your daily diet.
Index
Ingredients
- 400 gr of topinambur
- extra virgin olive oil to taste
- 1 lemon
- 1 pinch of paprika (optional)
- Preparation Time:
15 minutes - Cooking time:
60 minutes - Rest time:
- - Dose:
4 people to - difficulty:
low
How to prepare Jerusalem artichoke chips: procedure
- To peel the Jerusalem artichoke and soak it in water and lemon to avoid oxidation e
cut it into very thin slices, - season Jerusalem artichoke slices with oil and smoked paprika or alternatively with oil and salt or another spice of your liking
- and arrange them neatly in a pan lined with parchment paper, taking care not to overlap them.
- Bake and bake in a preheated oven at 180 ° for about an hour,
- cooking when finished, remove from the oven and allow the Jerusalem artichoke chips to cool for a few minutes before serving.
One more tip:
To obtain a perfect cooking of all the chips, especially if the thickness of the individual slices is not homogeneous, it is advisable to check them often, turning them with tongs if needed, or removing the ready-made chips from the oven.
You may be interested in other DIY chip recipes or other recipes with Jerusalem artichoke
Ilaria Zizza
