CRISPY SUNCHOKE CHIPS
MAKES 4 SERVINGS.
1/2 pound sunchokes
1 tbs olive or vegetable oil
1 tbs coarse salt
2 tsp finely chopped rosemary
Heat oven to 350 degrees. Slice sunchokes lengthwise 1/8" thick, toss with salt. Place slices on paper towels in single layer, cover with 2 paper towels, let sit 15 min. pressing to absorb liquid. In bowl, toss sunchokes with oil and rosemary. Place in single layer on parchment lined baking sheet, bake flipping halfway through, until golden and crisp 30 min. Let cool on baking sheet, then SERVE...
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