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Jerusalem artichoke chips with aniseed

Chips de topinambour à l’anis

A recipe from Gunnar HVARNES - Bocuse de Bronze 2011

Catégorie : First course

Niveau : Medium

Temps de préparation :  minutes


  • 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.