Sunchoke Chips

1. 1

   Begin to heat a large, deep pan (like a wok) and add the canola oil.

2. 2

   Clean the sunchokes and then use a mandoline or knife to slice thin, chip rounds.

3. 3

   Use the spit test to see if oil is hot. (Spit test is when you flick some water or a small piece of the sunchoke into the oil. If it hisses and spits back at you, the oil is ready to go).

4. 4

   In small batches, add the sunchokes to the oil and let them fry for 2-3 minutes. You do not want the pan to be crowded.

5. 5

   Remove the sunchokes with tongs or a spider skimmer and let them cool on a paper-towel lined plate. Repeat step 4 and 5 until all the sunchoke slices have been crisped.

6. 6

   You can salt, pepper, or cayenne these treats, but they taste quite flavorful without any spice. To serve, scoop them into a paper bag (if you are going to the theater) or a bowl (if you are staying at home). Chow on.

* Per serving · 4 servings · Values may vary.

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