Herb-Roasted Jerusalem Artichoke Chips
1.5 pounds Jerusalem artichokes
2 tbsp. extra virgin oil
3 cloves garlic, peeled and thinly sliced
1 tbsp. each finely chopped rosemary and thyme leaves
Finely-grated zest of half a lemon
Coarse sea salt and freshly black pepper
Preheat oven to 450F Line a large baking sheet with parchment paper.
Scrub Jerusalem artichokes well and dry. Slice thin and toss with oil, garlic slices, rosemary and thymes.
Arrange slices in a single layer on the backing sheet, being careful not to crowd them. Roast for fifteen minutes.Turn slices over and continue roasting for another ten minutes, or until golden. Remove from oven. Sprinkle with lemon zest, salt and pepper and serve. Bone Appetite