Jerusalem Artichoke Chips w/ Lemon Thyme Dip

By chefjaci

Ingredients

• 1/4 cup mayonnaise
• 1 teaspoon finely grated fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped fresh thyme leaves
• 4 cups vegetable oil
• 1/2 pound Jerusalem artichokes (sometimes called Sun Chokes)

Preparation

Step 1

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.