Fried Sunchoke Chips with Rosemary Salt

Ingredients for Fried Sunchoke Chips with Rosemary Salt

• 900g unpeeled sunchokes (also called Jerusalem artichokes),* scrubbed

• Vegetable oil (for frying)

• 1 tablespoon salt

• 1 1/2 teaspoons minced fresh rosemary

How to make Fried Sunchoke Chips with Rosemary Salt

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.

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 191°C. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together.

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.

Mound chips in bowl and serve.

Tubers of a variety of sunflower; sold in the produce section of some supermarkets and at farmers' markets.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.