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.