Olive Oil and Rosemary Sunchoke Chips

June 10, 2014Deanna

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This weather is kind of funny here, one day it is nice and sunny, the next cooler and rain. I got a feeling this summer is going to be like that. I think will be a cooler summer too. Saturday was beautiful but had to work. I have Sunday off but rained. It seems it been doing that. I get the day off the weather not been too nice to go outside and do something. It is nice, of course, I got to work.

We are so short at the health center, I only get Sunday off. It was funny the new girl asked me, why I was working every Saturday, I told her they keep scheduling me to. It is funny how she picked up on it too that I am working all the time. Not that I mind it, but there are others I noticed they whine a little and they get days off, I ask I don’t because they got the days off. I am also a worker too, so cold be why, but I also know that the person doing the schedule doesn’t like to cause waves, so she caters to the other girls. I will admit I am getting very exhausted from working so much. I like to have more just 1 weekend off a month.

I mentioned I got a box of things I have never used before in my last recipe. Well, the Sunchokes was one those items. I never even heard of these things. Luckily for me, my GBF, who loves to cook like me, knew what they were. He gave me a ton of ideas. You can eat these raw, use in salads, they actually very versatile. Jerusalem artichoke, like as it is also known as, is a species of sunflower. They got this sweet, nutty taste to them.I decided I wanted to a baked chip recipe. I can not describe the taste but they do have a good one. So I went on the way of a potato chip. From what I understand, these are very healthy for you. So that is what I did, let me tell you these are very addicting!


Olive Oil and Rosemary Sunchoke Chips

Serves 2 servings     adjust servings

A healthier alternative to potato chips! These sweet, but nutty flavored chips have a great taste. A recipe from Seduction in the Kitchen.



  1. In a bowl, combine the olive oil, garlic, and rosemary. Whisk to combine them.
  2. Next, add the sunchoke sliced, toss them to coat them in the oil mixture.
  3. On a parchment lined baking sheet, spread the chips out in a single layer. Sprinkle them with a little sea salt.
  4. Bake in a pre heated oven 400F degrees for 15 minutes.
  5. Then flip them over and bake them an additional 15 minutes.
  6. Take out the oven, let them cool and the ENJOY!


Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 116kcal Calories from fat 61
% Daily Value
Total Fat 7g11%
Saturated Fat 1g5%
Sodium 3mg0%
Carbohydrate 13g4%
Dietary Fiber 1g4%
Sugars 7g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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  • Joanne T Ferguson

    June 10, 2014 at 2:01 pm

    G’day! I don’t think I have ever had sunchokes Deanna! Thanks for allowing me to learn something new!
    Cheers! Joanne

  • Julie @ Texan New Yorker

    June 30, 2014 at 6:55 pm

    This is such a unique way to use sunchokes, I love it! Usually you mostly see soup, which is great of course, but it’s nice to know there’s another way to eat them. Thanks!

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