Jerusalem Artichoke Chips
It’s April and finally graced with a nice day which was missing the typical showers.
I got excited and took to my garden to harvest the first of my fruits of labour.
(Well, some baby carrots were first, but they weren’t exactly, you know, edible.)
The first things to come from gardens are often the last to go in. Things in the fall like garlic and these, Jerusalem Artichokes.
Also known as Sunchokes, they are tubers from the Sunflower family. They are quite hardy and easy to grow. Perfect raw or cooked they are an overlooked superfood. With lots of vitamin C, phosphorus and potassium, Jerusalem artichokes contain are also a very good source of iron. The taste is similar to that of a water chestnut or a potato, which makes it perfect for sautéing, soups and what I’ve just discovered — chips!
Easy to make, all they need is a good scrubbing and a thin slice.
Heat a few inches of a versatile oil (I used Safflower) to 350ºF in a large saucepan. Working in batches, begin adding the sliced Jerusalem Artichokes. With a slotted spoon, occasionally flip them, cooking until they are lightly browned and crisp. Drain and cool on a paper towel.
I served mine with a quick mix up of “Veganaise” with a pinch of dried thyme and fresh lemon zest.
Know what? Even the kids ate them! How about that?