Organic Buying Club of So. Fla.

(With rosemary salt)

8 servings for perfectly thin chips, use a V-slicer or Mandoline with an adjustable blade.

2 pounds unpeeled sunchokes (also called Jerusalem artichokes)

scrubbed

Vegetable oil ( for frying )

1 tablespoon salt

1 1/2 teaspoons minced fresh rosemary

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

pour enough oil into large deep skillet to reach depth of 1/2 inch. sumerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375` F. 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 towel 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.