Fried Sunchoke Chips with Rosemary Salt

Ingredients:

2 lbs. Unpeeled Sunchokes (also called Jerusalem Artichokes) *scrubbed

Organic Canola Oil (for frying)

1 Tbsp Celtic sea salt

1½ teaspoons minced fresh Rosemary


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 x. Pat very dry with paper towels. Piour enough oil into large deep skillet to reach depth of ½ inch. Heat oil to 375 degrees. 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. Chips can be made 2 hours ahead. Let stand at room temp.



Sunchoke Dip

Ingredients:

3 Tbsp lemon juice

1-1/2 lbs Jerusalem artichokes

Salt

1 to 2 tbsps minced fresh jalapeño chilies

Blue or red corn chips (or a combination)

3 Tbsp olive oil

2 cloves garlic, peeled


Preparation: Peel Jerusalem artichokes & rinse. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes & cook this until tender when pierced, about 12 mins. Drain. Step #5 In a mixer or food processor/blender, garlic, whirl Jerusalem artichokes, lemon juice, and  oil until smoothly puréed; scrape container sides as needed. Add chilies & salt to taste. Scrape into a bowl. Enjoy with Sunchoke Chips!!