Crispy Barbecue Sunchoke Crisps

1. Prepare Lemon Water

Start by filling a large bowl halfway with cold water. Add the lemon juice and the teaspoon of fine sea salt to the water. This mixture will help prevent the sunchokes from oxidizing and turning brown, keeping your water clear and your crisps looking fresh.

2. Slice Sunchokes

Next, take your sunchokes and cut them into paper-thin slices. It’s best to use a mandoline for this task, but a sharp chef’s knife will work if you don’t have one. The key here is to make sure the slices are almost transparent, as this will ensure they cook evenly and become wonderfully crispy.

3. Fry Sunchoke Slices

Once you have your slices ready, heat peanut oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully drop a few sunchoke slices into the hot oil, making sure not to overcrowd the pot. Fry them until they are golden brown and crispy, which should take about 2-3 minutes. Use a slotted spoon to transfer the crisps to a paper towel-lined plate to drain any excess oil.

4. Season Crisps

While the crisps are still hot, sprinkle them with BBQ seasoning and a bit more sea salt if needed. Toss them gently to ensure each slice is well-coated with the seasoning.

5. Serve Crisps

Serve your crispy barbecue sunchoke crisps immediately for the best texture and flavor. Enjoy these as a unique and delicious snack or a delightful side dish.