Per serving
- Calories
- 114 kcal
- Protein
- 2.4 g
- Carbohydrates
- 20.9 g
- Fat
- 3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Jerusalem artichokes120 g
- Extra virgin olive oil3 g
- Thymeto taste
- Saltto taste
In season: November – February
Method
- Heat a conventional oven to 180 °C and line a baking tray with baking paper.
- Meanwhile scrub the Jerusalem artichokes well under running water to clean the soil out of the folds, and slice them thinly, about 2 mm, skin on.
- Pat the slices dry with kitchen paper and toss them in a bowl with the oil, thyme leaves and salt.
- Spread them on the tray in a single layer and bake for 20 minutes, turning them halfway, until golden and crisp at the edges.
- Let them cool on the tray for a few minutes: they crisp up as they cool.
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