Sunchokes don’t get enough love, and that’s a shame. These knobby little tubers—also called Jerusalem artichokes—turn light, crisp, and deeply nutty when thinly sliced and air-fried. If you’re looking to swap your usual potato chips for something a bit more interesting, this is it.
The best part? They cook fast, need very little oil, and deliver a satisfying crunch. You’ll get a snack that feels special but is simple enough for any weeknight.
In this article:
What Makes This Recipe So Good
- Incredible flavor: Sunchokes have a natural sweetness and a toasty, artichoke-like flavor that shines when crisped.
- Fast and low-fuss: With an air fryer, chips are ready in about 15 minutes of cook time, no deep-frying needed.
- Light on oil: A thin coating is all you need for shatter-crisp edges and even browning.
- Endlessly customizable: Keep it simple with salt, or dress them up with herbs, spices, and citrus zest.
- Great for snacking or topping: Use them on soups, salads, grain bowls, or as a crunchy side.
Ingredients
- 1 pound sunchokes (Jerusalem artichokes), scrubbed well
- 1–2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional seasonings: 1/2 teaspoon smoked paprika, garlic powder, onion powder, or chili powder
- Optional finishing: lemon zest, chopped fresh rosemary or thyme, flaky sea salt
- Optional dip: Greek yogurt mixed with lemon, dill, and a pinch of salt
How to Make It
- Prep the sunchokes: Rinse and scrub them well to remove dirt.
The skin is thin and edible, so you don’t need to peel unless you prefer it.
- Slice thinly: Use a mandoline for even slices about 1/16–1/8 inch thick. If using a knife, aim for consistent thin rounds so they cook evenly.
- Optional soak: For extra crispness, soak the slices in cold water for 10 minutes to remove surface starch. Drain and pat completely dry with clean towels.
- Season: Toss slices with oil, salt, pepper, and any optional spices until lightly coated.
You want a thin, even sheen—no pooling oil.
- Preheat the air fryer: Set it to 360°F (182°C) for 3–5 minutes. A hot basket helps prevent sticking and promotes crisp edges.
- Arrange in a single layer: Place slices in the basket without overlapping. Work in batches for the best texture.
- Air fry: Cook at 360°F (182°C) for 8–10 minutes, shaking the basket or flipping halfway.
Watch the last 2–3 minutes closely—thin slices can go from golden to too dark quickly.
- Finish and cool: Transfer chips to a wire rack and sprinkle with flaky salt or herbs while hot. Let them cool for a few minutes to fully crisp.
- Repeat with remaining slices: Keep finished chips on a rack or paper-towel-lined plate while you finish the rest.
- Serve: Enjoy plain, or pair with a bright yogurt-lemon dip to balance the nutty flavor.
Keeping It Fresh
- Cool completely: Moisture is the enemy of crunch. Let chips cool on a rack before storing.
- Store smart: Keep in an airtight container at room temperature for up to 2 days.
Add a small piece of paper towel to absorb excess moisture.
- Re-crisp: If they soften, pop them back in the air fryer at 325°F (163°C) for 2–3 minutes. Let cool briefly before eating.
- Avoid the fridge: Refrigeration can make chips chewy and dull the flavor.
Health Benefits
- Rich in inulin: Sunchokes are high in inulin, a prebiotic fiber that supports gut health by feeding beneficial bacteria.
- Lower glycemic impact: Inulin doesn’t spike blood sugar the same way starches do, making sunchokes a smart swap for traditional chips if you’re watching carbs.
- Vitamins and minerals: They offer potassium, iron, and vitamin C, plus small amounts of magnesium and B vitamins.
- Less oil, more crunch: Air frying delivers that crispy texture with far less oil than deep frying.
Common Mistakes to Avoid
- Skipping the scrub: Sunchokes grow in soil and can be gritty. Scrub thoroughly, paying attention to crevices.
- Uneven slicing: Thick or uneven slices cook at different rates and can burn or stay soft.
A mandoline is worth it here.
- Overcrowding the basket: Piling slices leads to steaming, not crisping. Cook in batches.
- Too much oil: Excess oil can make chips limp and greasy. Aim for a light, even coat.
- Walking away: Sunchoke chips can darken quickly near the end.
Keep an eye on them for the last few minutes.
- Skipping the cool-down: They crisp further as they cool. Don’t judge doneness the second they come out.
Alternatives
- Seasoning variations: Try lemon pepper and parsley, smoked paprika with cumin, Old Bay, or truffle salt with Parmesan.
- Oil swaps: Use avocado, light olive, or grapeseed oil. Avoid butter—it can burn and soften chips.
- Oven method: No air fryer?
Bake at 400°F (204°C) on two parchment-lined sheets for 12–18 minutes, flipping once and rotating pans. Watch closely after 10 minutes.
- Different shapes: Slice into coins for classic chips or lengthwise for larger, rustic crisps.
- Dipping ideas: Lemon-dill yogurt, garlic aioli, spicy harissa mayo, or a simple balsamic glaze drizzle.
FAQ
Do I need to peel sunchokes?
No. The skin is thin and edible, and it adds extra flavor and texture.
Just scrub them really well. If some areas are especially rough, trim with a paring knife.
Why do sunchokes sometimes cause digestive issues?
Sunchokes are high in inulin, a fiber that can cause gas for some people, especially if you’re not used to it. Start with a small portion and see how you feel.
Cooking them well and pairing with yogurt or lemon can help.
How thin should I slice them?
Aim for 1/16–1/8 inch. Thinner slices get extra crispy and delicate, while slightly thicker ones have a satisfying crunch with a tender center. Just keep them uniform.
Can I make them ahead?
Yes.
They’re best fresh, but you can make them a few hours ahead and store uncovered on a rack. For next-day crispness, reheat in the air fryer for a couple of minutes.
What’s the best air fryer temperature?
Around 360°F (182°C) strikes a good balance. It lets moisture cook off without burning the edges too fast.
Adjust by 10–15 degrees if your unit runs hot or cool.
How do I keep them from sticking?
Preheat the basket, use a light oil coating, and avoid overlapping slices. A quick shake halfway through also helps loosen them.
Can I use frozen sunchokes?
Fresh is best for texture. If you only have frozen, thaw fully, pat very dry, and expect a slightly softer chip.
What should I serve them with?
They’re great alone, but they shine alongside a creamy dip or sprinkled over soup, roasted chicken, or a bright arugula salad.
How do I know when they’re done?
Look for golden edges with a light, even browning.
They’ll feel slightly pliable hot but crisp up within a few minutes of cooling.
Are sunchokes the same as artichokes?
No. Despite the name, they’re a type of sunflower tuber. They taste a bit like artichoke hearts, which is where the nickname comes from.
Final Thoughts
Air Fryer Sunchoke Chips deliver big flavor with minimal effort.
They’re crisp, nutty, and just different enough to feel special. Keep the seasoning simple, watch them in the last minutes, and let them cool for peak crunch. Whether you snack on them warm from the basket or use them as a crunchy topper, they’re a clever upgrade to your chip game.
Keep a pound of sunchokes on hand, and you’ll have a go-to snack that’s both easy and memorable.
Air Fryer Sunchoke Chips – Crispy, Nutty, and Surprisingly Easy
Ingredients
- 1 pound sunchokes (Jerusalem artichokes), scrubbed well
- 1–2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional seasonings: 1/2 teaspoon smoked paprika, garlic powder, onion powder, or chili powder
- Optional finishing: lemon zest, chopped fresh rosemary or thyme, flaky sea salt
- Optional dip: Greek yogurt mixed with lemon, dill, and a pinch of salt
Instructions
- Prep the sunchokes: Rinse and scrub them well to remove dirt.The skin is thin and edible, so you don’t need to peel unless you prefer it.
- Slice thinly: Use a mandoline for even slices about 1/16–1/8 inch thick. If using a knife, aim for consistent thin rounds so they cook evenly.
- Optional soak: For extra crispness, soak the slices in cold water for 10 minutes to remove surface starch. Drain and pat completely dry with clean towels.
- Season: Toss slices with oil, salt, pepper, and any optional spices until lightly coated.You want a thin, even sheen—no pooling oil.
- Preheat the air fryer: Set it to 360°F (182°C) for 3–5 minutes. A hot basket helps prevent sticking and promotes crisp edges.
- Arrange in a single layer: Place slices in the basket without overlapping. Work in batches for the best texture.
- Air fry: Cook at 360°F (182°C) for 8–10 minutes, shaking the basket or flipping halfway.Watch the last 2–3 minutes closely—thin slices can go from golden to too dark quickly.
- Finish and cool: Transfer chips to a wire rack and sprinkle with flaky salt or herbs while hot. Let them cool for a few minutes to fully crisp.
- Repeat with remaining slices: Keep finished chips on a rack or paper-towel-lined plate while you finish the rest.
- Serve: Enjoy plain, or pair with a bright yogurt-lemon dip to balance the nutty flavor.
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