Jerusalem artichokes are an interesting bunch; they’re neither from Jerusalem nor are they related to artichokes. You’ll sometimes hear them called sunchokes, which makes more sense since they’re actually part of the sunflower family.
Jerusalem artichokes can be prepared any way that you would normally prepare a potato; they are amazing roasted and fried or even mashed with a knob of butter. If you want to go a healthier route with this recipe, simply nix the oil and bake in the oven on parchment paper….you can also substitute the mayonnaise for fat free Greek yogurt
Jerusalem Artichoke Chips with Cilantro-Lime Aioli
- 5 large Jerusalem artichokes
- 2 cups vegetable oil
- 1/4 cup mayonnaise
- 1 minced garlic clove
- 1 teaspoon fresh lime juice
- 1 teaspoon finely grated lime zest
- 1-2 teaspoons fresh chopped cilantro
- 1 pinch smoked paprika
- Fresh Ground salt and pepper
In a small bowl, combine the mayonnaise, garlic, lime juice, lime zest, cilantro and paprika. Season with salt and pepper to taste and refrigerate until ready to use. Thoroughly scrub the Jerusalem artichokes and thinly slice using a mandolin. Rinse with water and pat the slices dry with a paper towel. Pour the vegetable oil into a medium sized pot and set over high heat. Once the oil is hot, place the artichoke slices in the oil, working in small batches. Cook and stir until golden brown. Remove with a slotted spoon and place on paper towel to drain. Immediately sprinkle with a dash of salt and pepper.
When plating, drizzle with aioli and serve with lime wedges and fresh chopped chives!
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