Artichoke Chips

1. 1

   Slice the artichokes into chips as thinly as possible.

2. 2

   Rinse the chips under cold water; pat dry.

3. 3

   Deep fry them in several batches in hot, but not smoking, oil in a skillet until a pale golden color.

4. 4

   Drain; change the oil and briefly fry them again to a crisp golden brown.

5. 5

   Drain each completed batch on a baking sheet lined with paper towel and keep warm in a low oven while you finish the remaining chips.

6. 6

   Season generously with sea salt and serve immediately.

No additional tips available.