Fried Sunchoke Chips with Rosemary Salt

Preparation Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels. Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375°F. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together. Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. DO AHEAD: Chips can be made 2 hours ahead. Let stand at room temperature. Mound chips in bowl and serve. Tubers of a variety of sunflower; sold in the produce section of some supermarkets and at farmers' markets. Per serving: 93.6 kcal calories, 77.9% calories from fat, 8.2 g fat, 0.6 g saturated fat, 0 mg cholesterol, 4.8 g carbohydrates, 2.5 g dietary fiber, 0.4 g total sugars, 2.3 g net carbohydrates, 1.5 g protein Nutritional analysis provided by Bon Appétit