Recipe information
Yield
Makes 2 cups
Ingredients
2
cups sunchokes, thinly sliced
3
tablespoons extra-virgin olive oil
1–2
red Thai chiles, minced
2
tablespoons chopped fresh mint
Zest of 1/2 lemon
1
anchovy fillet packed in oil, drained, mashed into a paste
Flaky sea salt
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°. Place sunchokes on a rimmed baking sheet; drizzle with oil and sprinkle with chile, mint, anchovy, and lemon zest. Toss to coat and spread out in a single layer. Roast until sunchokes are golden brown and crispy, about 25 minutes. Sprinkle with salt and serve.