Recipe: Yummy Crispy Sunchoke Chips

Crispy Sunchoke Chips. Here's how I make crispy chips: Fill a medium-sized pot about half way up with vegetable oil. Add one sunchoke slice to the pot; if it sizzles and floats to the top you're ready to fry. Roasted Sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender.

Check out one of the ways i use them. Hope you like and as always hit subscribe. #sunchokes #shishito. Crispy sunchokes with garlic aioli—served as an appetizer or side, there's just about nothing better. "Sunchokes, or Jerusalem artichokes, have a mildly nutty flavor and a subtle sweetness. You can have Crispy Sunchoke Chips using 3 ingredients and 7 steps. Here is how you cook it.

Ingredients of Crispy Sunchoke Chips

1. Prepare 450-500 g (1 lb) of Sunchokes.
2. You need 1 inch of Oil for frying in your frying pot.
3. Prepare to taste of Salt and pepper.

Sunchoke chips - Thinly slice sunchokes and drop into hot oil. Sunchokes are a tubular-shaped, thin-skinned root vegetable of the sunflower plant family that's in season from late fall through early spring. Often mistakenly referred to as Jerusalem artichokes..sunchoke and chickpea soup packs a punch with intense flavours and it finished with a crunch from the roasted crispy chickpeas. Jerusalem artichokes, or sunchokes, are delicious tubers that act quite similarly to potatoes when cooked.

Crispy Sunchoke Chips step by step

1. Scrub the sunchokes to remove dirt. Don't peel..
2. With a mandolin/slicer, cut into thin slices. You can use a knife too, cutting as thin as possible (they will take longer to fry however)..
3. Heat oil in pot until 180C/350F or hot enough to bubble vigorously when you put a slice of sunchokes in the oil..
4. Pat the slices dry with a paper towel before putting in oil..
5. Fry until light to golden brown (2-3 minutes for ultra thin slices, several minutes for thicker slices). Fry in batches as needed..
6. Scoop out and let drain on paper towels. They will crisp up in a couple minutes..
7. Sprinkle with salt and pepper, and/or other spices if you like..

They originate from a plant that looks like a sunflower, and are not artichokes or from. Sunchoke Chips with Warm Blue-Cheese Dip. This seasonal take on chips and dip is full of deep, rich flavors and perfect for cold-weather entertaining. When crisped in a high-heat oven, paper-thin sunchoke skin is a real treat--just make sure to scrub the knobby roots well before cooking. A clean toothbrush is particularly good for getting into those.

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