Jerusalem artichoke crisps
Submerge the Jerusalem artichokes with water and season this with some salt. Boil them for about 30 minutes till they’re really well cooked.
After that take them out of the water and let them cool down for 2 minutes.
Now when still hot cut them in half and gently remove the skin from the meat. Keep the meat for a different preparation.
Transfer the skins on a silicon sheet and let the dry at 50 °C for around 4 hours.
After that heat up some neutral oil till it’s 180 °C °C and fry the skins so they puff up and become nice and crispy. Let them cool down on some kitchen paper and season them with salt.
