Air fryer Jerusalem artichoke crisps with chive skyr

Air fryer Jerusalem artichoke crisps, thinly sliced with the skin on and cooked with olive oil and rosemary, with a skyr and chive dip. Snacks with few ingredients in 30 minutes.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 141 kcal per serving
• Protein: 11 g
• Fat: 6 g
• Carbs: 8 g

Ingredients

• 250g Jerusalem artichokes
• 1 tbsp olive oil
• 150g skyr
• 1/2 tsp sea salt
• 1 sprig of rosemary
• 1 pinch of pepper
• 1/2 bunch of chives

Method

You’ll need: air fryer · chopping board · knife

1. Scrub the Jerusalem artichokes under running water and slice them 2 mm thin with the skin on.
2. Pat the slices dry and toss them with the olive oil, chopped rosemary needles and pepper.
3. Spread half the slices in a single layer in the basket and cook in the air fryer at 170 °C for 10 minutes. Shake the basket after 5 minutes.
4. Cook the second half the same way at 170 °C for 10 minutes and leave the crisps to cool on a rack.
5. Stir the skyr with the snipped chives and a pinch of sea salt, salt the crisps with the rest of the sea salt and serve both together.

Good to know

Jerusalem artichokes look like ginger and taste slightly nutty, a little like artichoke. In the air fryer they turn into crisps that crisp up as they cool. You don't even need to peel them.

Swaps

Jerusalem artichokes → parsnips or sweet potato. Skyr → soya yoghurt (vegan). Rosemary → thyme. Chives → parsley.

Cooking tips

Evenly thin slices brown evenly – a mandoline helps. Straight out of the air fryer the crisps are still soft; they only get crisp on the rack.

Storage

The crisps keep for 1 day in an open tin; unwashed tubers wrapped in a damp cloth keep for 1 week in the veg drawer.

Allergens

Vegetarian, contains milk; gluten-free, no egg or nuts. Vegan with soya yoghurt.