Jerusalem Artichoke Chips with Homemade Garlic Mayonnaise

Jerusalem Artichoke Chips: 4 jerusalem artichoke tubers, salt and pepper, dried sage, sunflower oil for frying

Garlic Mayonnaise: click for link to recipe!

Jerusalem artichoke is not actually connected to the artichoke family, and is better treated like a potato. It also has quite a nutty taste. Roasting or frying are great ways to cook it. Peel and finely slice it into circles. Heat up a few inches of sunflower oil in a saucepan and fry the chips in 3 batches. Fry until lightly golden and crispy. Rest on kitchen towel to drain the excess oil off. Sprinkle salt, pepper and dried sage over.

For the mayonnaise simply place all the ingredients into a blender and blend until smooth. It’s very important to add the oil a bit at a time and slowly. I added it all at once at first and it just curdles. If too thick add slightly more oil, but not too much otherwise it won’t combine properly.

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