Recipe Instructions:
10 sunchoke bulbs
1/2 cup canola oil
Directions
Begin to heat a large, deep pan (like a wok) and add the canola oil.
Clean the sunchokes and then use a mandoline or knife to slice thin, chip rounds.
Use the spit test to see if oil is hot. (Spit test is when you flick some water or a small piece of the sunchoke into the oil. If it hisses and spits back at you, the oil is ready to go).
In small batches, add the sunchokes to the oil and let them fry for 2-3 minutes. You do not want the pan to be crowded.
Remove the sunchokes with tongs or a spider skimmer and let them cool on a paper-towel lined plate. Repeat step 4 and 5 until all the sunchoke slices have been crisped.
You can salt, pepper, or cayenne these treats, but they taste quite flavorful without any spice. To serve, scoop them into a paper bag (if you are going to the theater) or a bowl (if you are staying at home). Chow on.
