Tuesday, 05 March 2013 22:08

Sunchoke Chips

Lightly fried sunchokes make the perfect snacky alternative to potato chips. Each lb. makes about 4 handfuls.


  • 1 lb. organic sunchokes
  • LHF California extra virgin olive oil
  • 1 small stalk fresh organic rosemary
  • 1 tablespoon Diamond kosher salt

Scrub but do not peel the sunchokes.
Fill a large bowl with cold water. After slicing, hold the sunchokes in the water to avoid discoloration.
Using a mandolin, slice the sunchokes into about 1/16 inch thick slices. For the smaller pieces, you may need to use a sharp knife.
Drain and rinse the sunchokes. Thoroughly pat dry. (do this while heating the oil)
Finely mince the rosemary (to make about 1 teaspoon.)
Mix the salt and minced rosemary in a small bowl. Using your fingers, blend the rosemary into the salt.

Fill a large skillet with about ½ inch deep of the oil. Using a deep-dry thermometer, heat the oil to 350F.
Working in batches, fry the sunchokes about 3 – 4 minutes, or until they turn a light golden brown, stirring occasionally. Transfer the chips to a paper towel lined plate to dry and dust with the rosemary salt. Serve right away or hold at room temperature in an airtight container for up to one day.

Last modified on Tuesday, 05 March 2013 22:15