Ingredients
Method
- Wash and scrub the Jerusalem artichokes. Dry with paper towels
- Toss in a bowl with olive oil, salt and pepper. Line on a baking tray and bake at 350 for 30 minutes or until golden and crispy
- Remove and toss with a little extra salt and pepper if needed
- Top with crumbled feta and dill
Notes
I am not including measurements because this is just a rough guide and you can make as much or as little as possible. Just make sure that all the chips are coated lighting with olive oil and a good sprinkling of salt and pepper. Add feta and dill to taste