You might also know these as Sunchoke or Topinambur. Originating in North America, they are a member of the Sunflower family.
Jerusalem Artichokes are a diabetic friendly ingredient, they have no starch but contain a carbohydrate called Inulin which can't be broken down by our enzymes - this means that the carbohydrate doesn't get converted to sugars. It's also the reason that has led to them procuring the rather unfortunate name of "fartichokes".
Now, putting that aside, I have ploughed ahead and made a quick and easy nibble. Just make sure there aren't too many naked flames around when eating!
Jerusalem Artichoke Chips
Clean the Jerusalem artichoke with a scourer to remove any dirt from the skin.
As they will discolour when cut, make sure you have a bowl of acidulated water on hand. You can peel the skin but I prefer to leave it on.
Slice the Jerusalem artichokes thinly, keep them in the water while you complete this process.
Once completed, drain and then dry the slices.
Deep fry until golden - it should take less than a minute to do.
Drain on paper towels and sprinkle with sea salt.
Serve at once.