Recipe for super delicious jerusalem artichoke chips….here’s how you do it
Chips just taste good; most people can agree on that. In recent years, traditional potato chips have been joined by chips made from various types of root vegetables, such as carrots, beets, and parsnips. However, many more types of vegetables can be used, and here I have ventured into Jerusalem artichokes, which work wonderfully as chips. The chips can naturally be eaten as an alternative to potato chips, but also try serving them crushed over soups and salads.
Here, I am giving you a recipe for delicious and crispy Jerusalem artichoke chips, which can be made without a mandoline slicer or deep fryer.
Servings: Portions
Super delicious Jerusalem artichoke chips....Here's how you do it
Ingredients
- Jerusalem Artichokes
- Oil Neutral taste
- Salt preferably a good sea salt
Instructions
- Thoroughly clean your Jerusalem artichokes under running water.
- Now, they need to be sliced as thin as possible. This can be done with a mandoline, or as I did here - with a good old-fashioned vegetable peeler.
- Pat them dry afterwards, either with a kitchen towel or paper towels.
- Deep-fry them in neutral tasting oil in either a pot or a deep fryer. The temperature should be around 170 degrees Celsius (338 degrees Fahrenheit), and they should be taken out when they change color. This takes a few minutes.
- Place them on absorbent paper and sprinkle with salt.
- Serve immediately.