I made Jerusalem artichoke (or sunchoke) chips last year, and was so pleased with the result that I had to try it again this year, now that the tubers are ripe for digging up. They should be even sweeter after a little more frost, but if I wait too long, the ground will be too hard and many will go to waste. These vegetables are not usually eaten in large quantities, but a few little crispy chips are really very easy to eat, and unless you overdo it, you should not have any ill effects. Fried snacks should only be eaten in moderation anyway.
If you are not familiar with these, you might see them in some farmers’ markets and good grocery stores at this time of year. They are not really artichokes, but rather of the sunflower family, and have a distinctive artichoke flavour. They grow beautifully in a sunny area, produce year after year with absolutely no care whatsoever, and provide bright yellow flowers in the fall when most other flowers are shutting down. Roasted, boiled or fried, they make a delicious side dish, but I dry most of mine, which makes storing them easy. Once dried and ground into flour, they make a great thickener for sauces and can be added to lots of savoury baked recipes.
I am bringing these chips flavoured with lime and coconut oil to Angie’s 37th Fiesta Friday, which I will be co-hosting with fellow-Canadian and co-host extraordinaire Julianna of Foodie on Board. Feel free to visit Angie’s site, and see what the guests bring this week. If you are still looking for some original recipes for your Canadian Thanksgiving dinner this weekend, I am sure you will find something perfect for the occasion. Should you wish to bring a dish along to the party, first read the guidelines here.
To make the chips, just follow these steps:
1. Slice the Jerusalem artichokes very thinly, as you would for potato chips. If they are fresh, no need to peel, just give them a good scrub. If the skin has become brown and thicker, then it should be removed.
2. Place in a bowl and pour freshly squeezed lime juice over them so that each slice is covered, and add a little grated lime zest for extra flavour.
3. Place them on a baking tray and put in a barely warm oven until they are no longer soaking wet. They will still feel damp, but most of the juice will have evaporated.
4. Heat the coconut oil, and fry just a few at a time, until they are golden brown. Remove and drain on absorbent paper.
5. Serve while still warm. If they are left at room temperature for a while, they will lose their crispness, in which case just reheat briefly in the oven on a tray until they crisp up again.
The flavour of lime makes these Jerusalem artichoke chips extra delicious, although lemon could also be used. They don’t even really need salt.