Crispy Baked Sunchoke Poppers
Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt
Crispy Baked Sunchoke Poppers
Ingredients
- 1 pound sunchokes, washed thoroughly
- 1/2 cup nutritional yeast
- 2 tbsp garlic powder
- Olive oil
- Sea salt
Directions
- Roughly chop the sunchokes into small pieces, leaving the skin on.
- Transfer the sunchokes onto a baking sheet and drizzle with olive oil, nutritional yeast, garlic powder, and sea salt. Mix so that the seasonings and oil are evenly spread throughout the sunchokes.
- Bake in a 425F oven for about 25-30 minutes until crispy and cooked. Flip halfway through.
- Store in an airtight container in the refrigerator.
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