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.

 

{"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/KxXcfQpuWaE.jpg?itok=_5kEOAmM","video_url":"https://www.youtube.com/watch?v=KxXcfQpuWaE","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]}