Fried Sunchoke Chips with Rosemary Salt
- 1 ½ teaspoons minced fresh rosemary
- 1 tablespoon salt
- Vegetable oil (for frying)
- 2 pounds unpeeled sunchokes (also called Jerusalem artichokes),* scrubbed
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...