Dehydrated Sunchoke (Jerusalem Artichokes)… I’m not Midas.

Todays post is a brief but important public service announcement.  There will be no recipe (though I’ll let you know how to make these dehydrated BBQ-flavor sunchoke chips) and you won’t need one.  I just can’t recommend that you make them – even if they look so nice:

We had great success with dehydrated sweet potato chips. I had read that you could do a similar thing with potatoes but they would go starchy.  Knowing that you can deepfry sunchokes into amazing chips, I thought I might have a culinary breakthrough on my hands.

These taste a lot like BBQ-flavored celery.

We used the recipe from our sweet potato post so you could use it to make these – but why would you?

I do think they looked pretty though.  🙂

Any other recent kitchen experiments gone wrong out there?  We’re got another monumental fail I’ll share in the next few days – we’d love to share the pain. 🙂

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  1. Thanks for reporting your experiments, including the failures. We can learn from them all.
    Don’t be discouraged now, one can still make great jerusalem artichoke chips, but it’s necessary to first understand the reason for this flop:

    When air dried slowly, jerusalem artichokes become brown and their inulin and OFS (the major components that makes them good for our intestinal health) are changed into fructose by the inulinase in the tuber.

    Try to dry them out again after first deactivating the inulinase and other enzymes that wreaks their appearance and taste. This is easy to do:
    Inulase is deactivated by blanching (steaming or boiling) the slices for one minute. You can also protect the surface by dipping the choke slices briefly into slightly acidic water (water with a bit of lemon or vinegar added). Both methods can be combined, but the blanching is the most important step.

    125 °F as you did with the sweet potatoes drying appears also a bit low and would contribute to poor drying results. The standard temperature for jerusalem artichokes after blanching is somewhere between 140 and 150 °F (60 to 65 °C). The reduced drying time and more thorough drying give a much better product.

    See the article below about this in Nutrition and Metabolism: