food Program

Sunchoke Chips

Contributed by Megan Saynisch, from the Real Food Right Now series.

This recipe is so simple I hesitate to even call it a recipe — but either way, the idea is Marcella Hazan’s, from her awesome book, Essentials of Classic Italian Cooking. These sunchoke chips are especially good as a garnish or side for scallops or fish, but are delicious alongside any protein.

1 lb sunchokes, peeled and sliced very thinly (use a mandoline if you have one, but a very sharp knife will do)
Vegetable oil, for frying
Kosher salt

Wash the sunchoke slices in several changes of cold water. Pat thoroughly dry.

In a large skillet, pour enough of the vegetable oil so that it comes about 14 inch up the sides of the pan. Turn the heat to high. When the oil is hot (but not smoking), gently add the sunchoke slices. Don’t crowd the pan. (You'll have to do this in batches.)

When they brown on one side, turn them over and fry on the other side.
Transfer with a slotted spoon to a large plate or platter lined with paper towels. Sprinkle with salt.

Repeat with the remaining sunchoke slices. Serve hot.

Makes 4 servings.

Learn more about sunchokes in Megan’s full post on Ecocentric Blog.