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...

View full recipe at SpringPad


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