- 6–7 medium-sized sunchokes
- 1 quart vegetable oil
- kosher salt
- 1 tbsp. fresh rosemary leaves, chopped
- zest of 1 lemon
- In a medium pot, add the oil to come up about half way up the sides. Adjust the heat to medium-low and heat until 375 F. Use a thermometer if you have one.
- Grab a large plate and line it with paper towels.
- For the salt, add the rosemary and lemon zest to a mortar and pestle. Top with one or two pinches of salt. Bash it up so the flavors can infuse. Alternatively, you can do this by hand; rub the herbs and zest between your fingertips to release the oils. Add the salt and mix well.
- For the sunchokes, slice paper thin. A mandolin is best for this or use a food processor fitted with the slicker attachment.
- At this point, your oil should be ready. Check the temperature by dropping in one sunchoke slice; if it floats you’re ready to fry. If not, wait for it to heat up.
- Gently add a handful of sunchokes to the hot oil. Fry, stirring occasionally (so they don’t stick) until golden. Do not over crowd the pot! The oil bubbles will rise and spill onto your stove. Be careful.
- Using a slotted spoon, transfer the chips to your lined plate.
- Sprinkle with the infused salt while hot. Let them sit for a minute to crisp up.
- Repeat with the remaining sunchokes.
- Store any extra salt and chips in air-tight containers, respectively.