Ingredients
Serves 4750g Jerusalem artichokes, scrubbed clean
2 tbsp dried oregano
2 tsp paprika
Vegetable oil, for deep-frying
2 lemon, juice and zest- roast in oven until golden
3 cloves garlic, roast in oven until soft
2 tsp mustard
2 egg yolks
250ml olive oil
Salt & fresh ground pepper
Method
Artichoke chips are very easy to make. It's very important though, to make sure the oil is hot, about 180°C is the perfect temperature and also make sure you don’t over load the oil as well. This means frying in batches which prevents the temperature of the oil from quickly dropping and your chips ending up boiling in the oil rather than frying.
Make the aioli in advance; place the roasted zest, peeled garlic, mustard and egg yolks in a food processor and blend. Allowing it to thicken and with the motor running, add the oil slowly. When all the oil has been added, season with lemon juice, salt and pepper to taste.
Heat the oil in a deep fryer or saucepan, to approx 180°C. Slice artichokes thinly, using a mandolin. Fry in batches until light golden in colour and drain on absorbent paper.
Sprinkle the oregano and paprika over and season to taste. Delicious to eat immediately. Also keeps well in an airtight container.