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Kale, Parsnip and Jerusalem Artichoke (Sunchoke) Chips

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

These vegetable chips are a great alternative to deep-fried potato chips. Not only do they taste delicious but they use a fraction of the oil needed to cook regular potato chips, and they’re a great way to use up vegetable scraps that you’d normally throw away. So when you next use parsnips, sunchokes or any other root vegetable, don’t throw away the peelings - make chips out of them. They take no time to cook and can be flavoured with pretty much anything you have in your spice cupboard; let your imagination run wild. But make plenty, they won’t last long!

 1 leaves of kale
 4 parsnips
 6 jerusalem artichokes (sunchokes)
 ½ tsp sunflower oil
 Sea salt
 Freshly ground black pepper
 ½ tsp round cumin

Using a good quality vegetable peeler, peel the skins from the parsnips and sunchokes. Continue peeling around the vegetables to create thin strips. Place all of these strips in a bowl.


Remove the central stems from the kale and tear the leaves into bite-size pieces. Add them to the peelings in the bowl.


Preheat the airfryer at 340°F (170°C) for 5 minutes.


Add the remaining ingredients to the bowl and mix well, ensuring that the oil has coated all of the peelings and kale.


Transfer the mixture to the preheated air fryer basket and cook for 10 minutes - shaking the basket well after 5 minutes to encourage even airflow.


Once cooked, allow the chips to cool for 10 minutes, then enjoy!