Artichoke Crisps

Preparation info
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By Sat Bains

Published 2012

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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.