5 Ingredients or Fewer

Sunchoke Chips

February 12, 2010
5 Ratings
  • Serves a whole group of friends
Author Notes

Now, who doesn't love the creamy, earthy taste of an artichoke? But who wants to bring a giant bulb of freshly steamed leaves to a movie theater? Although it sounds delicious, it also seems like it would be a big mess and a lot of effort, neither of which are worth it. Lucky for us, artichokes have a flavor doppelganger - the SUNCHOKE - which happens to be easier to clean, cook, and eat. Most importantly, these little nubs of flavor make delicious chips! By leaving the skin on, you can create a crispy outer crust while leaving the inner rings moist and plump, tasting just like an artichoke. These sunchoke rounds can be whipped up in minutes and their unique taste will be such a success that you may even forget you were watching a movie. Throw them in a paper bag and enjoy! —Sodium Girl

What You'll Need
  • 10 sunchoke bulbs
  • 1/2 cup canola oil
  1. Begin to heat a large, deep pan (like a wok) and add the canola oil.
  2. Clean the sunchokes and then use a mandoline or knife to slice thin, chip rounds.
  3. Use the spit test to see if oil is hot. (Spit test is when you flick some water or a small piece of the sunchoke into the oil. If it hisses and spits back at you, the oil is ready to go).
  4. In small batches, add the sunchokes to the oil and let them fry for 2-3 minutes. You do not want the pan to be crowded.
  5. Remove the sunchokes with tongs or a spider skimmer and let them cool on a paper-towel lined plate. Repeat step 4 and 5 until all the sunchoke slices have been crisped.
  6. You can salt, pepper, or cayenne these treats, but they taste quite flavorful without any spice. To serve, scoop them into a paper bag (if you are going to the theater) or a bowl (if you are staying at home). Chow on.
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  • vvvanessa
  • gardenchickens
  • michele555
In January of 2004, I received a diagnosis that changed my life. I was diagnosed with Lupus, an autoimmune disease that in my case attacked my kidneys and brain. Due to the intensity of the initial “flare up” of the disease, I became renal insufficient and eventually faced kidney failure. Amazingly, through great medicine, wonderful family and friends, and an enormous amount of support, I became stronger and healthier and miraculously, my kidneys partially regenerated. I no longer depend on dialysis and by regulating my diet, I depend on fewer medications. Five years later, I work part time and live a full and utterly enjoyable life. My dietary restrictions have transformed into a real passion for food and I hope to be able to pass along my favorite finds to others facing similar dietary challenges. Be creative, be friendly, and be full!

3 Reviews

gardenchickens July 14, 2023
I made these. I sliced a few really thin and used them to top a salad. What a great flavor crunch! I munched halfway through a thicker sliced batch before I thought to sprinkle them with jalapeno salt, which was really delicious. This vegetable is so underrated, a little pricey, and hard to find in the markets, so I'm going to try growing my own. It's hard to get enough of these yummy treats. This recipe should stay available forever, it's a keeper.
michele555 March 17, 2021
These were awesome—fast, easy and delicious. Served them as a side to the impossible meat burgers we were having (gotta love that weekly produce delivery!—shoutout to Imperfect Foods) Added some more sunchokes to this weeks order just so I can make these again:) Thanks for sharing this recipe!
vvvanessa November 16, 2010
this is a great idea for sunchokes!