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Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 350 degrees with rack in center. Using handheld slicer, slice sunchokes lengthwise 1/8 inch thick; toss with salt. Place slices on paper towels in single layer, cover with 2 paper towels and let sit 15 minutes, pressing to absorb liquid. In bowl, gently toss sunchokes with EVOO and rosemary. Place in single layer on parchment-lined baking sheet and bake, flipping halfway through, until golden and crisp, about 30 minutes. Let cool on baking sheet.

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