Baked Jerusalem artichoke skins

Delicious crispy Jerusalem artichoke peels! This is a perfect way to use the waste from jerusalem artichokes in this Waste to Taste component.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Recipe per piece.

Baked Jerusalem artichoke skins

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As needed:


Jerusalem artichokes

As needed:


icing sugar




Preparation method

  • Wash the Jerusalem artichokes and cook them with the peel on in water with a little salt.
  • Cut the Jerusalem artichokes in half and scrape the flesh out with a spoon. Use the flesh of the Jerusalem artichokes for a smooth purée or even for a sorbet.
  • Dry the skins at 65°C for 10 hours.
  • Then deep fry them in oil at 160°C until golden and crispy.
  • Season to taste with salt for a savoury snack, or sprinkle with some icing sugar for a sweet twist.

Serving suggestions

  • The sweet version can be used as part of a dessert with a Jerusalem artichoke sorbet, citrus fruits, and ginger.
  • The savoury version can be used to top off a soup or salad, as an entremets, or as a crisp to accompany a fish dish.
  • Use in a composition with components of game, parsnip, and potato.
  • Use in a composition with components of vanilla, chocolate, and yoghurt.

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