Sunchoke Chips

  • 1 lemon
  • 2 pounds sunchokes, thinly sliced
  • vegetable oil
  • 1 tablespoon salt
  • 1 tablespoon parsley, minced

Fill a medium bowl with ice and water. Cut lemon in half and squeeze juice into the water then place the lemon halves in water as well. Slice the sunchokes and place in the water to keep from turning brown. Rinse thoroughly and pat dry with paper towels. Pour about 3 inches of oil into a pot or skillet. Heat to 350 degrees. Working in batches, fry the sunchokes until golden brown, about 3-4 minutes. Transfer the chips to a paper towel to drain off the excess oil Sprinkle with salt and parsley. Serve with sandwiches or a Caramelized Shallot Dip.

Notes: Sunchokes are often called Jerusalem Artichokes by mistake. They are a tubular shaped vegetable from the sunflower family. They have a wonder intense sweet nutty flavor. When cooked or roasted, sunchokes have a nice creamy texture similar to that of a potato.

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