Jerusalem Artichoke Chips
We serve these delicious crisps on warm salads, as a garnish for roast pheasant or guinea fowl and as a topping for parsnip or root vegetable soup. Careful not to have the oil too hot or the crisps will quickly turn and be bitter.
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
3-4 Jerusalem artichokes
sunflower oil
salt
Method
Heat good quality oil in a deep fryer to 150°C.
Scrub the Jerusalem artichokes well and peel if necessary. Slice in wafer thin rounds.
Allow to dry out a little on kitchen paper.
Drop a few at a time into the hot oil. They will colour and crisp up very quickly.
Drain on kitchen paper and sprinkle lightly with salt.
