Sun Chips

[Okwes]

Sun Chips

These are mildly flavored, juicy and crispy. Great to accompany your next meal or as a mild compliment to a spicy or salty snack.

Mix 2 Tbsp. of fresh lemon juice with 2 cups of water. Place in a container that will hold at least 4 cups. Set aside.

Peel and cut approximately 2 cups of Jerusalem Artichokes into slices, wedges, or strips. Prepare the roots individually and drop into the liquid as soon as the peeling and cutting is complete. Make sure all pieces are submerged in the liquid.

At this point you have two options:
1. Drain and eat immediately.
2. Cover. Chill for at least 2 hours or overnight.

Drain and enjoy as finger food with your next meal or as a mild compliment for a spicy or salty snack.

[Okwes]

Marinated Sun Chips

These can be hot and spicy, mild and creamy, or tart and tangy. Your imagination is the only limit.

Prepare approximately 2 cups of your favorite marinade or vinaigrette. Place in a container that will hold at least 4 cups. Set aside.

Peel and cut approximately 2 cups of Jerusalem Artichokes into slices, wedges, or strips. Prepare the roots individually and drop into the marinade or vinaigrette as soon as the peeling and cutting is complete. Make sure all pieces are submerged in the liquid. Cover. Chill for at least 2 hours or overnight. Drain and enjoy.