Artichoke Chips - cooking recipe

Ingredients

1 1/2 lb. Jerusalem artichokes, peeled
peanut oil (for frying)
sea salt to taste

Preparation

Slice the artichokes into chips as thinly as possible.
Rinse the chips under cold water; pat dry.
Deep fry them in several batches in hot, but not smoking, oil in a skillet until a pale golden color.
Drain; change the oil and briefly fry them again to a crisp golden brown.
Drain each completed batch on a baking sheet lined with paper towel and keep warm in a low oven while you finish the remaining chips.
Season generously with sea salt and serve immediately.
Serves 6.