Oven-Baked Sunchoke Chips with Chunky Blue Cheese Aioli

Posted On December 20th, 2014 Author Lia Rinaldo

Oven-Baked Sunchoke Chips with Chunky Blue Cheese Aioli
Taken from here and here. Serves 4.

1 cup mayo (homemade* or store-bought)
1 large clove garlic, grated or pasted
1 tablespoon grainy Dijon mustard
6 ounces crumbled blue cheese crumbles- I used Devil's Rock Blue Cheese
2 tablespoons parsley, finely chopped
* Optional for making your own mayo base (yields 1 cup prepared aioli):
1 organic egg yolk
1 teaspoon Dijon mustard
2 tablespoons lemon juice
About 2/3 cup grape seed oil
Sea salt, to taste
1 lb. small unpeeled sunchokes, scrubbed and cut into ⅛-inch-thick slices
1 Tbs. garlic oil
¼ tsp. coarse salt
¼ tsp. smoked paprika
¼ tsp. freshly ground black pepper

1. Make up the aioli. If you are preparing your own mayo base, whisk up the egg yolk with Dijon and lemon juice then slowly stream in oil, letting it lightly pour down the sides of the bowl while you whisk, stream in oil until aioli forms; season with fine sea salt to taste. For the aioli, combine mayo with garlic, grainy Dijon, blue cheese and parsley. Let sit, refrigerated. I did overnight and the flavour was even more intensive.

2. Make up the Sunchoke Chips. Preheat oven to 400°F. Line baking sheet with foil. Toss together all ingredients in large bowl. Arrange sunchokes in single layer on prepared baking sheet, and bake 15 minutes. Flip chips with tongs, and bake 15 minutes more, or until crisp and golden. Serve warm or at room temperature with the aioli as a dip.

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