Crispy Barbecue Sunchoke Chips

1. Prepare Lemon Water

Fill a large bowl with water and mix in the fresh lemon juice and fine sea salt. This mixture will help prevent the sunchokes from browning as you prepare them.

2. Slice Sunchokes

Using a mandoline or a sharp chef's knife, slice the sunchokes as thinly as possible, aiming for paper-thin slices. Place each slice into the lemon water immediately to keep them from discoloring.

3. Drain and Dry Sunchokes

After you have sliced all the sunchokes, drain them in a colander and rinse them under cold water. Lay the slices out between kitchen towels and pat them thoroughly dry. This step is crucial because moisture will cause the oil to splatter when frying.

4. Prepare BBQ Seasoning Bag

Pour the BBQ seasoning into a large paper bag and add a pinch of salt. Set this aside; it will be used to coat the chips once they are fried.

5. Heat Oil

Fill a deep heavy pot with peanut oil and heat it to 370°F. Use a thermometer to ensure the oil reaches the correct temperature, as this will ensure your chips fry up crispy rather than soggy.

6. Fry Sunchokes

Fry the sunchokes in small batches to avoid overcrowding the pot, stirring gently with a spider or slotted spoon to prevent the slices from sticking together. Fry each batch for 2 to 3 minutes until the chips are golden in color.

7. Drain Chips

Once the sunchokes are fried, remove them with the spider or slotted spoon and transfer them to baking sheets lined with paper towels to drain excess oil.

8. Season Chips

When all the sunchokes are fried and drained, pour them into the paper bag with the BBQ seasoning. Shake the bag vigorously to coat the chips evenly with the seasoning.

9. Serve Chips

Finally, serve the crispy barbecue sunchoke chips in a bowl and enjoy.