Jerusalem Artichoke and Potato Chips with Mustard Salt
Jerusalem Artichoke and Potato Chips with Mustard Salt is a flavorful Continental Global Delicacies dish prepared with quality ingredients. To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1–2 minutes or until fragrant.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
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 perfectionTo make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1–2 minutes or until fragrant.
Place the mustard seeds and salt in a mortar and grind with a pestle until combined.
Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350°F on a deep-fry thermometer.
Cook the potatoes, in batches, for 2–3 minutes or until golden and crisp.
Drain on paper towels.
Cook the artichokes, in batches, for 3–4 minutes or until golden and crisp.
Drain on paper towels.
Sprinkle the chips with the mustard salt and serve immediately.
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.