Jerusalem Artichoke Chips with Lemon Thyme Dip

1. 1

   In a small bowl stir together mayonnaise, zest, lemon juice, thyme, and salt and pepper to taste until combined.

2. 2

   In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325F.

3. 3

   While oil is heating, cut unpeeled artichokes lengthwise into 1/8-inch-thick slices.

4. 4

   Fry artichokes in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain.

5. 5

   Heat oil to 350F.

6. 6

   Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes.

7. 7

   Transfer chips with a slotted spoon to clean paper towels to drain and season with salt.

8. 8

   Serve chips with dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.