Recipe for jerusalem artichoke chips in deep fryer
Crispy chips are a delightful, delightful snack that few can resist the temptation of! In recent years, root vegetable chips have become incredibly popular. Usually, you see carrot, beetroot and parsnip being used, especially in the store-bought versions, and Jerusalem artichokes are truly overlooked in this context!
Besides being a really crunchy and delicious alternative to the usual potato chips, they also make a tasty accompaniment to various dishes, for example on top of soup.
Jerusalem Artichoke Chips in Deep Fryer
Ingredients
- 200 gram Jerusalem Artichokes
- 10 gram Lemon Juice
- Oil neutral tasting, for deep frying
- Salt to taste
Instructions
- Start by peeling your Jerusalem artichokes.
- Cut them into slices as thin as possible. It’s easiest to use a mandoline, but if you're particularly skilled with your chef's knife, that can work too.
- Next, place the slices in a bowl with ice-cold water and lemon juice. Let them sit for about an hour.
- Then, transfer the slices to a clean cloth and pat them until they’re dry.
- Pour the oil into your deep fryer and heat it to 180°C (356°F).
- When the oil is hot, add the Jerusalem artichoke slices. Fry only a small portion at a time to prevent the oil temperature from dropping too much. They only need a couple of minutes, so keep an eye on them. They're nearly done when they start to wrinkle slightly.
- Place the slices on a piece of paper towel or a clean cloth and pat them to remove excess oil. Sprinkle salt on them and let them rest for a few minutes before serving to ensure they get really crispy.
