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Jerusalem artichoke chips

Portion: 4-6 Persons Preparation: 20 min Cooking: 15 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
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Hello Dear Friends,

We have come to the end of a very busy week. So much so that I didn't even have the opportunity to update the blog this Wednesday. The weekend is already at school had passed the lessons. one of my other babies on Wednesday One Set of Kitchen I even returned home very late when there was an event in the city and the preparations for these works took at least 2 days. Without forgetting, there was a Tekirdağ journey in these last 4 days :)

Since I have passed the brief summary of the days we were apart, let me talk about the star of our recipe, the Jerusalem artichoke. I think it's a bit overlooked because it's a tuberous tuber, difficult to clean, and a root vegetable that the palate isn't used to. In fact, although it lingers on the hand, it has a slightly sweet taste that resembles an artichoke. Of course it's pretty durable. So when you put it in the refrigerator, you can find the same after 15-20 days.

benefits of yams

This root vegetable, which is especially beneficial for the intestines, helps the digestive system work better thanks to its fiber content. Thanks to its blood sugar balancing feature, it is often recommended for those who have problems with sugar.

I especially yams with olive oil ve yam soup I like a lot. Chips can also be consumed normally, if they are made from small yams, they can be added to soups while being served and provide you with crispy flavors.

Video Description of the Recipe:

If you want, you can leave the yams in the water for 1-2 hours, brush them, clean the sand, slice and fry them in the shell.


Ingredients for Yams Chips Recipe

  • 500 g yams
  • 1 cup of flour
  • salt
  • oil for frying

How to Make Yams Chips Recipe?

  1. Wash and peel the yams thoroughly.
  2. Slice thinly using a mandolin or slicer.
  3. Dry with a towel and flour the slices.
  4. Shake the slices in a strainer or sieve and remove excess flour.
  5. Fry in preheated deep oil (frying pan or deep fryer).
  6. Take it on a paper towel and serve when it cools down.
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