For perfectly thin chips, use a V-slicer or mandoline with an adjustable blade.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.
Step 2
Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375°F. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together.
Step 3
Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. DO AHEAD: Chips can be made 2 hours ahead. Let stand at room temperature.
Step 4
Mound chips in bowl and serve.
Step 5
- Tubers of a variety of sunflower; sold in the produce section of some supermarkets and at farmers' markets.
