Jerusalem Artichoke Chips with Lemon Thyme Dip

• 1/4 cup mayonnaise
• 1 teaspoon finely grated fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped fresh thyme leaves
• 4 cups vegetable oil
• 1/2 pound Jerusalem artichokes (sometimes called Sun Chokes)

1. In a small bowl stir together mayonnaise, zest, lemon juice, thyme, and salt and pepper to taste until combined.
2. In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325F.
3. While oil is heating, cut unpeeled artichokes lengthwise into 1/8-inch-thick slices.
4. Fry artichokes in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain.
5. Heat oil to 350F.
6. Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes.
7. Transfer chips with a slotted spoon to clean paper towels to drain and season with salt.
8. Serve chips with dip.

mayonnaise, lemon zest, lemon juice, thyme, vegetable oil, artichokes

Taken from www.epicurious.com/recipes/food/views/jerusalem-artichoke-chips-with-lemon-thyme-dip-101438 (may not work)