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Fried Sunchoke Chips with Rosemary Salt

Fried Sunchoke Chips with Rosemary Salt

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These homemade Jerusalem artichoke crisps offer a sophisticated twist on a classic savoury snack. The naturally nutty, earthy sweetness of the tubers is perfectly balanced by a fragrant rosemary-infused salt, creating a moreish vegan treat that is far superior to shop-bought varieties. Their unique flavour and delicate, golden crunch make them an impressive choice for serving with drinks at a dinner party or as a special weekend indulgence.

As a seasonal vegan dish, these crisps are incredibly versatile. They work beautifully as an elegant accompaniment to an aperitif or can be used as a textured garnish for creamy vegetable soups and risottos. By soaking the sliced sunchokes and frying them in small batches, you ensure a light, crisp texture that holds its crunch, making them a practical yet luxurious addition to your repertoire.

Ingredients for Fried Sunchoke Chips with Rosemary Salt

900g unpeeled sunchokes (also called Jerusalem artichokes),* scrubbed
Vegetable oil (for frying)
1 matsked salt
1 1/2 teaspoons minced fresh rosemary

How to make Fried Sunchoke Chips with Rosemary Salt

Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.

Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 191°C. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together.

Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. DO AHEAD: Chips can be made 2 hours ahead. Let stand at room temperature.

Mound chips in bowl and serve.

Tubers of a variety of sunflower; sold in the produce section of some supermarkets and at farmers' markets.

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