- 4 Jerusalem artichokes, washed and peeled
- 1 l neutral oil for frying
- 1 T maltodextrin
- 1 tsp toasted fennel seeds
- 1 tsp toasted ground aniseed
- Salt
- Pepper
Grate the Jerusalem artichokes into thin strips using a mandolin.
Heat the oil to 145°C, and fry the artichoke strips in it until golden.
Take the chips out of the oil. Place on a cloth and salt
Mix the maltodextrin, fennel and aniseed. Sprinkle this mixture over the chips using a flour sifter.
Keep in an airtight box.
