If you have never tried jerusalem artichokes you really need to give them a try, especially if you are diabetic. This recipe shows you how to cook jerusalem artichoke so they taste like potato chips.
A Jerusalem artichoke doesn’t look like a regular artichoke at all. It’s more of a cross between a potato and a piece of ginger in appearance. They are a real super food for diabetics.
Jerusalem artichokes are one of the best diabetic foods you can eat. They keep blood sugar levels in check. I can say this for sure because I know that when I eat them my blood sugar improves significantly. That makes this a fantastic diabetic recipe.
Roasted Jerusalem Artichokes
- 1 pound jerusalem artichokes
- 1 tablespoon vegetable oil, olive oil or coconut oil
- 1/2 teaspoon salt, or your favorite salt substitute
- Preheat the oven to 350ºF.
- Using at least 2 artichokes per serving, scrub the jerusalem artichokes well to clean them. You don't have to peel them. Slice the artichokes very thinly and place them on a sheet of parchment or aluminum foil on a baking sheet. Sprinkle a bit of oil or melted coconut oil over them and use your fingers to make sure each piece has a bit of oil on it.
- Bake the jerusalem artichoke slices for 20 to 25 minutes, until the middle of the slices are soft and the edges are crispy.
Season with salt or your favorite salt free seasoning. I love Herbamare, which is a mix of sea salt and dried herbs. Use the flavoring of your choice.
If you have wondered how to cook jerusalem artichokes, this is a great way. They almost end up tasting like potato chips, but of course are a MUCH healthier choice.
Jerusalem artichokes can be difficult to find – at least in the area where I live. They are super easy to grow yourself though, so if you are diabetic and have a bit of garden space, you may want to allocate a patch to jerusalem artichokes. Plant them once and they will grow over and over and over again, year after year.
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