Sunchoke Chips with Rosemary and Roasted Garlic Dip

Crowd-Pleasing Fun and Festive Chips and Dip for any Holiday Party

Total Cooking Time: 75 minutes Prep Time: 10 minutes Serves: 8+

Want to serve a fun unique spin on a party classic this holiday season? This rosemary and roasted garlic with sunchoke chips is sure to WOW your friends and family.

Sunchoke aka Jerusalem artichoke
Sunchoke aka Jerusalem artichoke

What are Sunchokes?

Sunchokes, also known as Jerusalem artichokes (Helianthus tuberosus), are mildly sweet and nutty with starchiness similar to a potato. The root of the beautiful flower is low calorie and nutrient dense making it a wonderful alternative to the traditional potato chip. These flowers can be grown outside of your Dome during the summer months to attract pollinators and the roots can be harvested in the fall for consumption. 

Patch of Jerusalem artichoke (Helianthus tuberosus) between our on site 15' and 18' Growing Domes
Patch of Jerusalem artichoke <em>Helianthus tuberosus<em> between our on site 15 and 18 Growing Domes

Rosemary is a cold hardy plant that thrives in the Dome through the winter months! It adds a woodsy, earthy flavor and has been long praised for its medical benefits. Rosemary is often used fresh or dried as a flavoring in Mediterranean dishes. Here we have paired it with creamy white beans and nutty roasted garlic to create a delicious dip.


For Sunchoke Chips:

Rosemary and Roasted Garlic White Bean Dip Ingredients
Rosemary and Roasted Garlic White Bean Dip Ingredients
  • 6 – 8 sunchokes
  • 1 tsp olive oil 
  • Salt to taste

For Dip:

  • 1 head of garlic
  • 2 cans of white beans (drained and rinsed)
  • 1 tbsp fresh rosemary leaves
  • 1 tbsp lemon juice (½ lemon)
  • ¼ tsp red pepper flakes (to tase)
  • ½ tsp onion powder
  • ¼ tsp salt and black pepper (to taste)
  • ⅓ cup olive oil
  • ⅓ cup cold water
  • Drizzle of olive oil
  • 1 tsp chives


Preheat the oven to 350 degrees F. Cut the top ¼” off the head of garlic. Drizzle with olive oil and wrap in aluminum foil. Bake for 60 minutes.

Add white beans, lemon juice, garlic, and seasonings to the food processor. Pulse while slowly adding in the olive oil and then water. The cold water will help create a creamy texture. Blend until smooth.

Slice sunchokes using a mandolin on the #2 setting (about an ⅛” thick). Preheat the air fryer to 375 degrees F. Toss sunchokes in olive oil. Place in a thin layer in the air fryer basket. Cook for 10 minutes, flipping halfway through. Remove onto a wire rack and sprinkle with salt. Repeat until all the sunchokes are fried.

Serve dip with a drizzle of olive oil and fresh chives. You will have extra to serve alongside a fresh vegetable tray.

Make this recipe? Tag us on Facebook or Instagram and use the hashtag #DomeGrownRecipe.
Check out other Growing Dome Recipes.

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author avatar
Shelby Lucero Social Media Coordinator
I graduated from Fort Lewis College in 2018 with a BA in Environmental Studies. I began working for Growing Spaces in August of 2020 and have had the pleasure of working in many departments. I enjoy being a part of this amazing team that helps others achieve their dream gardens! In my spare time, I enjoy working in the 15’ Growing Dome that my husband and I share.

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