sunchoke chips

Parmesan truffle sunchoke chips

sunchokes, sliced on a mandoline

1 quart canonla oil, for deep frying

italian parsley, chopped

parmesan cheese, grated

truffle salt

Heat the oil in a sauce pot, keep the temperature around 320º. Too hot an oil will burn your chip. It's better to cook it at a lower temp for longer. Fry in small batches until golden brown. Remove with a slotted spoon and place onto paper towels. Season immediatly with truffle salt and grated parmesan. Garnish with copped parsley.

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