Crispy Artichoke Chips

Ingredients

• 4 large artichokes 4 large artichokes
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 2g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Fill a large bowl with cold water and squeeze the juice of half a lemon into it.
2. 2.
   Trim the artichokes by removing the tough outer leaves and cutting off the top third of each artichoke.
3. 3.
   Slice the artichokes thinly using a sharp knife or a mandoline slicer.
4. 4.
   Place the sliced artichokes in the lemon water to prevent browning.
5. 5.
   In a separate bowl, whisk together the flour, paprika, garlic powder, salt, and black pepper.
6. 6.
   Drain the artichokes and pat them dry with a clean kitchen towel.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
8. 8.
   Dip each artichoke slice into the seasoned flour mixture, ensuring it is well coated.
9. 9.
   Carefully place the coated artichoke slices into the hot oil, frying them in batches until golden brown and crispy.
10. 10.
    Remove the chips from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
11. 11.
    Sprinkle with a pinch of salt while still hot.
12. 12.
    Serve the Crispy Artichoke Chips immediately with your favorite dipping sauce.

Treat your ingredients with care...

• Artichokes — Make sure to trim the artichokes properly, removing the tough outer leaves and cutting off the top third. Slicing them thinly will ensure a delicate texture in the final chips.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying. Maintain the oil temperature at 180°C (350°F) to achieve crispy chips.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper or smoked paprika to the seasoned flour mixture.
• Serve the chips with a garlic aioli or a tangy yogurt dip for a delicious accompaniment.
• If you don't have a mandoline slicer, you can use a sharp knife to slice the artichokes thinly, but be careful to maintain consistent thickness.

Serving advice

Serve the Crispy Artichoke Chips as an appetizer or snack. They are best enjoyed fresh and hot, straight from the fryer. Arrange them on a platter and garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.

Presentation advice

Present the Crispy Artichoke Chips in a rustic-style bowl or on a wooden serving board. Sprinkle some additional paprika or salt on top for visual appeal. Serve them alongside the dipping sauce of your choice for an inviting and appetizing presentation.