Anyway. So sunchokes are everywhere in Seattle. The farmer's market is overflowing with them lately. So we bought a few and here is what we created.
What you need to make this
Sunchokes (however many you want)
canola/veggie oil
Salt and pepper
Sour cream
Mayo
Chili powder
Paprika
Curry powder
Cumin
How to make this recipe
1. Scrub your sunchokes with a scrubbie (I use a dobie pad because I think they are the best ever). Really scrub - there is dirt hiding in there. Then pat dry.
2. Slice into "rounds" (they are not truly round) that are thin. I can't give a measurement because I don't have a ruler in the kitchen. Maybe between a baked potato chip size and the size of 3 potato chips together. Who knows.
3. Heat up a frying pan on high and put some oil in it. More than if you were sauteeing. But not so much that you are DEEP frying. Let it get hot and sizzly.
4. Add the sunchokes so you have one layer. Turn down the heat a little bit...but keep it pretty hot. Using tongs (or your fingers if you are crazy) turn them after a few minutes. You are looking for nice and brown (but not burnt). I probably cook them for between 5-10 minutes and I turn them over and over because I am not good at waiting 5 minutes for one side and 5 for the other. If you can wait....then wait.
5. Take out cooked chips and drain over a paper towel.
** I wonder if at this point you could bake them a bit to crisp some of them up...but I was too hungry to do so. I will try it next time **
6. Sprinkle with salt and well in my opinion just salt - because I hate pepper. But you choose!
DIP:
1. Scoop out a little bit of mayo.
2. Scoop out about double that of sour cream.
3. Sprinkle some paprika, chili powder, curry powder, cumin, salt and pepper (ugh). Stir together and taste. Add more of which flavor you like.
