Meals and Courses

Homemade Jerusalem Artichoke Crisps with Sage Salt

cook 10 mins
  • vegetable oil, for deep-frying
  • 400 g (13 oz) Jerusalem artichokes, scrubbed
  • 2 teaspoons finely chopped sage
  • 1 tablespoon salt, preferably flaky sea salt
  • Heat the oil in a wide, deep-sided frying pan or saucepan to 180–190˚C (350–375˚F), or until a cube of bread thrown into the oil turns golden in about 1 minute.
  • Slice the artichokes very thinly, using a mandoline if possible.
  • Carefully drop handfuls of the sliced artichokes into the oil, and deep-fry for about 1 minute, or until the artichokes are golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining artichokes.
  • Combine the sage and salt. Tip the crisps into bowls and serve immediately, sprinkled with a pinch of the sage salt.
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