Jerusalem Artichoke and Potato Chips with Mustard Salt
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings
- 1 tablespoon sea salt
- 1 tablespoon yellow mustard seeds
- mustard salt
- vegetable oil, for deep frying
- 2/3 pound waxy potatoes, thinly sliced (see cooks' note)
- 2/3 pound jerusalem artichokes, thinly sliced (see cooks' note)
- Carbohydrate 54 g(18%)
- Fat 6 g(9%)
- Fiber 6 g(25%)
- Protein 7 g(14%)
- Saturated Fat 0 g(2%)
- Sodium 731 mg(30%)
- Calories 283
Preparation To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1–2 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside. Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350°F on a deep-fry thermometer. Cook the potatoes, in batches, for 2–3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3–4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately. Cooks' NoteThe potatoes and Jerusalem artichokes can be sliced in advance and kept in separate bowls covered with water to ensure they don't brown. Just be sure to drain them well before cooking. Use a mandoline slicer or vegetable peeler to thinly slice the chips. Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
Preparation To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1–2 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside. Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350°F on a deep-fry thermometer. Cook the potatoes, in batches, for 2–3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3–4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately. Cooks' NoteThe potatoes and Jerusalem artichokes can be sliced in advance and kept in separate bowls covered with water to ensure they don't brown. Just be sure to drain them well before cooking. Use a mandoline slicer or vegetable peeler to thinly slice the chips. Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
