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Jerusalem artichoke chips: Scrub (or peel) 500 grams of Jerusalem artichokes. Thinly slice them then combine with 2 tablespoons of olive oil. Season with salt and pepper. Place in a single layer on a wire rack over a large baking tray. Roast in a 200°C oven for about 20 minutes or until crisp.
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A much under-rated vegie!