Jerusalem artichoke chips

Jerusalem artichokes are a tuber, and a member of the sunflower family - a fact which sees them called "sunchokes" in some parts of the world. They are quite yummy, with a taste that is a little sweet, a little nutty and a little like a globe artichoke. They can basically be cooked like a potato - boiled, roasted, sauted, etc. They are lower in calories and GI than potatoes - which make them a good potato substitute for those on low-GI or low-carb diets.This is due to their high levels of inulin–a form of soluble fiber which is also a prebiotic, and therefore good for the digestive system. Inulin has also shown been shown to increase calcium absorption substantially, so if you have any worries in that department eat them with a source of calcium for a bit of a boost. They are also good sources of iron and potassium, so they are a really healthy little tuber.

What shall I cook first with this very healthy little tuber - I know! I'll make something not very healthy out of them!!! Bwahahaha!

Jerusalem artichoke chips

Jerusalem artichoke chips are the irregular shaped ones
at the top of the picture. The round chips are potato.

• Cooking oil of your choice (I used sunflower, it seemed appropriate)
• jerusalem artichokes sliced finely - you don't need to peel them, but make sure they are well scrubbed of all dirt!
• salt and pepper to taste

Heat oil to about 190ºC. If you don't have a thermometer (and I don't) drop one slice of artichoke or potato in the oil to see if it floats. If it floats and does not immediately burn, the oil is hot enough for the rest of the
chips. If it burns it is too hot.

Add in the artichoke slices a few at a time so you don't cool the oil down too quickly. Cook till golden, then bring out and lay on a paper towel to absorb the excess oil. Season to taste, and serve as is or with vinegar or sauce, or whatever takes your fancy. These chips are every bit as good as potato chips, crispy, though they taste a little sweetier and nuttier/earthier.

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Note: Growing jerusalem artichokes is pretty easy. All you really need to do is plant a couple of tubers in spring and wait. It'll grow into tall (up to 6ft) stalks with small yellow sunflower-like flowers. Once they die back in autumn it is time to start digging them up - usually after the first one or two frost. I started with two tubers two springs ago, and now have them planted in 5 spots in the garden. Today I harvested one out of 5 plots of jerusalem artichokes - all this came from a 30 x 30 cm spot in the garden. Talk about prolific!