Fried Sunchoke Chips with Rosemary Salt

For perfectly thin chips, use a V-slicer or mandoline with an adjustable blade.

8 SERVINGS

January 2010

INGREDIENTS

  • 2 pounds unpeeled sunchokes (also called Jerusalem artichokes),* scrubbed
  • Vegetable oil (for frying)
  • 1 tablespoon salt
  • 1 1/2 teaspoons minced fresh rosemary

PREPARATION

  • Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.
  • Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375°F. Mix 1 tablespoon 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 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. DO AHEAD Chips can be made 2 hours ahead. Let stand at room temperature.
  • Mound chips in bowl and serve.