Fried Sunchoke Chips with Rosemary Salt
Fried Sunchoke Chips with Rosemary Salt is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Fill large bowl with cold water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFill 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 375°F.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.