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
