Jerusalem Artichoke And Potato Chips With Mustard Salt

1. 1

   To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1-2 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside.

2. 2

   Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350u00b0F on a deep-fry thermometer. Cook the potatoes, in batches, for 2-3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3-4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately.

* Per serving · 4 servings · Values may vary.

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