The Jerusalem artichoke chips are a delicious snack that is easy to make and very healthy given the countless properties of this wonderful tuber. If you want to learn more about the benefits of Jerusalem artichokes look HERE. Also, if you have a bit of garden space you can easily grow them at home — I did that and now I will cook them in many different ways. Let’s discover the recipe for Jerusalem artichoke chips which is really simple and quick right after the photo as always.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 3
- Cooking methods: Frying
- Cuisine: Italian
Ingredients – Jerusalem artichoke chips
- 11 oz jerusalem artichokes
- to taste salt
- as needed peanut oil (for frying)
Preparation – Jerusalem artichoke chips
Preparing Jerusalem artichoke chips is really simple and quick — get them from your trusted greengrocer so you know where they come from.
If instead you have Jerusalem artichoke plants at home, harvest the tubers.
Use a small brush to remove as much soil as possible and then rinse them quickly under cold running water.Dry them very well.
You can fry them immediately, but I found that if I put the tubers in the fridge for 1 day, they fry even better and become crispier the next day.Use a mandoline to slice the Jerusalem artichokes very thinly without peeling them. Meanwhile, heat plenty of oil for frying.
Fry a few slices at a time to prevent them from sticking together since they are so thin they cling easily.
When golden, drain them on paper towels to remove excess oil.Salt your Jerusalem artichoke chips only when they are cold and have lost excess oil so they don’t absorb the salt.
Enjoy them as you like, paired with mayonnaise, ketchup or whatever sauce you prefer.Try them with BARBECUE SAUCE and let me know if you liked the Jerusalem artichoke chips and
ENJOY YOUR MEAL!
Other recipes
I leave you the recipe for carrot chips, equally tasty. Also try the tortilla chips. If you want to see more recipes RETURN TO HOME
