These are best made with the corms of S. latifolia, which have the largest tubers, but any species will do. You can also use this same method with jerusalem artichokes, although if you do, beware: Unless the sunchokes are older, i.e., harvested or eaten after a few months of frosty weather, you will get explosive farts from eating them this way. Fortunately, this does not happen with wapato. I use a regular potato peeler to peel mine, but a paring knife works well, too.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 people
- 1/2 to 1 pound arrowhead corms, peeled and sliced thin
- About 2 cups cooking oil
- Salt (finely ground if possible)
- Smoked paprika (optional)
Peel the arrowhead corms and slice them thinly. You can do this by hand for more of a "steak fry" effect, or 1/8 inch thin on a mandoline for more of a potato chip effect. If you want, you can soak them in salty water while you do the rest. This preseasons them.
Heat the oil in a fryer or a heavy pot to somewhere between 350°F and 360°F. A flick of flour should sizzle instantly at this temperature. The arrowhead slices will want to stick to each other, so slide them into the hot oil as if you were dealing playing cards. Don't overcrowd the pot. Fry until golden brown, about 2 minutes or so. Remove the chips with a slotted spoon and let them rest on a paper towel. Salt them the moment they hit the paper towel. Add a little paprika if you're doing that. Repeat with the rest of the slices. Serve hot or at room temperature. They will stay crispy for a day or two.