Artichoke Crisps

For the Artichoke Crisps

• 5 Jerusalem artichokes, washed, skins intact
• 300 ml sunflower oil, for deep frying
• fine salt to taste

Slice the artichokes approximately 1mm thick using a mandoline.

Heat the oil to 160°C. Cook until golden brown and crispy. Remove with a slotted spoon and transfer onto a tray lined with absorbent towel. Season to taste and store in an airtight container until needed.