Fried Sunchoke Chips
Sure, potato chips are perfect, but sunchokes (Jerusalem artichokes) are higher in potassium and iron. These tubers are a variety of sunflower; sold in the produce sections of some supermarkets and at farmers’ markets. BTW… these don’t take long to make.
Ingredients:
2 lbs unpeeled sunchokes (available at Whole Foods)
Vegetable oil (for frying)
1 tbsp salt
1 1/22 tsp minced fresh rosemary
Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16″ thick), using a mandoline (if available). Immediately drop rounds into bowl of water to prevent browning. Rinse and drain 3 times. Pat bery dry with paper towels.
Pour enough oil into large deep skillet to reach depth of 1/2″. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375F. mix 1 tbsp salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together.
Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3-4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. (Chips can be made 2 hours ahead. Let stand at room temperature.) Mound chips in bowl and serve.
