Recipe for jerusalem artichoke chips
It is not only potatoes that can be used for chips: Jerusalem artichokes are also very suitable for the purpose.
Serve the delicious, crispy Jerusalem artichoke chips as an alternative to potato chips, or sprinkle them over soups or stews that need a salty and crispy element.
Servings: Portion
Jerusalem Artichoke Chips
Equipment
- Potato Peeler
- Mandoline Slicer (option 1)
- Knife (option 2)
- Deep fryer
Ingredients
- Jerusalem Artichokes
- Oil for frying
- Salt
Instructions
- I used a Y-peeler to peel my Jerusalem artichokes. Slice your Jerusalem artichokes into thin slices. I used a mandoline to thinly slice them into chips, but I could also have used my Y-peeler or a knife. The Jerusalem artichoke slices were then dried well in a kitchen towel. They were deep-fried in a deep fryer at 185 degrees Celsius (365 degrees Fahrenheit) for 2-3 minutes (until they were lightly golden). Finally, they were placed on absorbent paper and sprinkled with salt.
