Fried Sunchoke Chips with Rosemary Salt

From the kitchen of Carly

Crispy sunchoke chips with nutty, delicate flavor and a sophisticated rosemary salt crust. These thinly fried rounds are addictively crunchy and savory, the kind of snack that disappears fast. Golden, herbaceous, deeply satisfying.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 pounds unpeeled sunchokes (also called Jerusalem artichokes),* scrubbed
  • 1Vegetable oil (for frying)
  • 11 tablespoon salt
  • 11 1/2 teaspoons minced fresh rosemary

Instructions

  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.

  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.

  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.

  4. Mound chips in bowl and serve.

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