veggie chips

The Jerusalem artichoke has ties to neither Jerusalem nor artichokes. It’s actually a tuber, and a member of the sunflower family. You may have also heard it called a sunchoke. They’re potato-esque in texture but sweeter and nuttier in flavour. Do a Google search for recipes and you’ll find lots of soups.

I decided to try making chips out of them. First let me say that I never deep fry things. I don’t own a deep fryer or any type of frying equipment (i.e., oil thermometer, skimmer) so this was a bit of a departure for me, but the project was super easy and the results were friggin awesome and I will definitely do it again. The only thing you really need is a mandoline slicer. It gets the chips nice and thin. If you don’t have one, you can, of course, use a knife but some pretty awesome knife skills are required to get your sunchokes sliced really thin but also to get any kind of uniformity.

My inspiration was this recipe here. I don’t have the thermometer so I just heated the half-inch of oil in a deep pot over medium high heat until it really sputtered when I dropped a slice of sunchoke in. Then it’s just a matter of keeping watch and having tongs handy to fish the chips out quickly when they’re golden in colour.

The rosemary salt in the recipe is not, of course, mandatory, but man, so good. I used my mortar and pestle to muddle the salt and rosemary together and then sprinkled it on the chips as they blotted on paper towel.

Once the sunchokes were done (and it didn’t take long), I got excited about other possibilities and ended up slicing up a sweet potato, a golden beet and a yellow potato. Fried all those, too, and ended it up with a lovely little bowl of homemade root veg chips. They lasted about five minutes.


Here are the sliced artichokes soaking in water…


Here are the artichokes frying…


Here are the finished sunchokes…

time to fry

A sliced beet, potato and sweet potato awaiting their fate…

veggie chips

And finally…the finished bowl of veggie chips. Yum.

– Dinah Murdoch lives, eats and writes in Kitchener.