Sunchoke Chips

Sunchoke Chips

We love the flavor of these sunchoke chips. Perfect with sandwiches or serve with our Caramelized Shallot Dip for a delicious appetizer.


makes 8 servings


1 lemon

2 pounds sunchokes, scrubbed clean, very thinly sliced

Vegetable oil (for frying)

1 tablespoon salt

1 tablespoon parsley, minced



Fill a medium bowl with water and ice. Cut the lemon in half and squeeze the lemon juice into the bowl, then place the two halves into the bowl. Prepare the sunchokes.

Using a mandoline or very sharp knife, slice the sunchokes into very thin rounds. Immediately place them in the bowl of water to prevent browning. Rinse thoroughly and pat dry with paper towels.

Pour 3 inches of oil into a pot or skillet. Heat the oil to 375 degrees F.

Working in batches, fry the sliced sunchokes until golden brown, stirring occasionally, 3 to 4 minutes. Transfer the chips to paper towels to drain. Sprinkle the chips with salt and parsley. Let stand at room temperature.

Mound the chips in bowl and serve.


vegetable plate

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