Jerusalem Artichoke and Potato Chips with Mustard Salt

Name: Jerusalem Artichoke and Potato Chips with Mustard Salt
Yield: 2 Servings
Ingredients: Mustard Salt; 1 tablespoon yellow mustard seeds; 1 tablespoon sea salt; Vegetable oil, for deep frying; 2/3 pound waxy potatoes, thinly sliced (see Cooks' Note); 2/3 pound Jerusalem artichokes, thinly sliced (see Cooks' Note)

By Donna Hay

October 1, 2015

the new easy, photography by William Meppem

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

Cooks' Note

The potatoes and Jerusalem artichokes can be sliced in advance and kept in separate bowls covered with water to ensure they don't brown. Just be sure to drain them well before cooking. Use a mandoline slicer or vegetable peeler to thinly slice the chips.

Recipe notes

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