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Fried Sunchoke Chips with Rosemary Salt

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These homemade Jerusalem artichoke crisps offer a sophisticated twist on a classic savoury snack. The naturally nutty, earthy sweetness of the tubers is perfectly balanced by a fragrant rosemary-infused salt, creating a moreish vegan treat that is far superior to shop-bought varieties. Their unique flavour and delicate, golden crunch make them an impressive choice for serving with drinks at a dinner party or as a special weekend indulgence.

As a seasonal vegan dish, these crisps are incredibly versatile. They work beautifully as an elegant accompaniment to an aperitif or can be used as a textured garnish for creamy vegetable soups and risottos. By soaking the sliced sunchokes and frying them in small batches, you ensure a light, crisp texture that holds its crunch, making them a practical yet luxurious addition to your repertoire.

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Ingredients for Fried Sunchoke Chips with Rosemary Salt

  • 900g unpeeled sunchokes (also called Jerusalem artichokes),* scrubbed

  • Vegetable oil (for frying)

  • 1 tablespoon salt

  • 1 1/2 teaspoons minced fresh rosemary

How to make Fried Sunchoke Chips with Rosemary Salt

Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.

Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 191°C. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together.

Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. DO AHEAD: Chips can be made 2 hours ahead. Let stand at room temperature.

Mound chips in bowl and serve.

Tubers of a variety of sunflower; sold in the produce section of some supermarkets and at farmers' markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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