Jerusalem Artichoke Chips w/ Lemon Thyme Dip

Jerusalem Artichoke Chips w/ Lemon Thyme Dip

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  • Prep Time


  • Total Time


  • Servings

    serves 2


  • ¼

    cup mayonnaise

  • 1

    teaspoon finely grated fresh lemon zest

  • 1

    teaspoon fresh lemon juice

  • 1

    teaspoon chopped fresh thyme leaves

  • 4

    cups vegetable oil

  • ½

    pound Jerusalem artichokes (sometimes called Sun Chokes)


In a small bowl stir together mayonnaise, zest, lemon juice, thyme, and salt and pepper to taste until combined. In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F. While oil is heating, cut unpeeled artichokes lengthwise into 1/8-inch-thick slices. Fry artichokes in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain. Heat oil to 350°F. Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes. Transfer chips with a slotted spoon to clean paper towels to drain and season with salt. Serve chips with dip.


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