Jerusalem artichoke chips

Thin slices of Jerusalem artichoke tubers fried until golden and crisp, with a mild sweetish-nutty taste, as a snack with drinks and a crunchy side.

Jerusalem artichoke chips are thin slices of Jerusalem artichoke tubers deep-fried or baked until golden and crisp, light beige, brittle, with a mild sweetish-nutty taste recalling artichoke and potato and a light caramel note. They are eaten as a snack on their own with drinks and dips, crumbled into salads and cream soups and served as a crunchy side and topping.

Recipes with this ingredient

Jerusalem artichoke soup with chips and truffle oilEuropean cuisine | Soups

This exquisite soup made from Jerusalem artichokes with chips and truffle oil embodies the elegance of European cuisine. Its delicate creamy texture combines with the nutty aroma of Jerusalem artichokes and subtle woody notes of nutmeg. Crispy chips add contrast, while truffle oil imparts a refined, rich flavor. Historically, Jerusalem artichokes were peasant food but have now become a delicacy of haute cuisine. This soup is perfect for festive dinners and gastronomic experiments, served as a starter or light lunch. Its taste is refined, slightly sweet, with deep earthy undertones, making it a true delight for gourmets.

Basmati with porcini mushrooms under nut sauceAuthor's cuisine | Main courses

Recipe author - Nikita Maltsev, chef of "House of Cultures" and Kebab Masters.

Beef tartare with marinated oyster and shrimp brothEuropean cuisine | Appetizers

Andrey Fedoseyev, chef of the Vladivostok restaurant Old Fashioned, shared the recipe with us.