Crispy. Golden. Addictive. These aren’t your everyday potato chips. We’re talking about an earthy, nutty, sweet-and-salty revolution that happens when humble Jerusalem artichokes (also called sunchokes) join forces with potatoes, and everything gets tossed in an electrifying homemade mustard salt. When we first made these for a cozy winter movie night, we didn’t expect them to disappear before the opening credits even finished. But they did—warm from the fryer, crackling between the teeth, that sharp mustard kick lingering just long enough to make us dive back in for more.
This is a snack that feels gourmet, yet rustic. It’s something we’d proudly serve at a dinner party with chilled white wine, but also devour in sweatpants on the couch. The mustard salt? It’s the secret weapon. It lifts the flavor to another level—think Dijon meets sea breeze, a little tangy, a little smoky, wildly aromatic.
Let’s dig in.
Preparation Time
Prep time: 15 minutes
Cooking time: 25–30 minutes
Cooling and seasoning time: 5 minutes
Total time: approx. 45–50 minutes
Serves: 4 people as a side or snack
Difficulty: Easy to Medium
The Necessary Ingredients (Possible in All Kinds of Variations)
Before we get into slicing and frying, let’s look at what you’ll need. Don’t worry—these ingredients are flexible and we’ll talk swaps right after.
3 medium Jerusalem artichokes, scrubbed (not peeled)
2 medium waxy potatoes (like Yukon Gold), thinly sliced
Neutral oil for frying (we love sunflower, canola, or grapeseed)
1 tablespoon yellow mustard seeds
1 tablespoon Dijon mustard powder
1½ teaspoons sea salt (flake or fine, your call)
Optional: ½ teaspoon smoked paprika or garlic powder for extra flair
Ice water for soaking chips
Now, if you’re cooking for friends with dietary preferences or restrictions, here are some friendly swaps and ideas!
Vegan? This recipe is 100% vegan already!
Low-sodium? Reduce the salt and use lemon zest in the mustard mix for a fresh zing.
No Jerusalem artichokes? Try parsnips or sweet potatoes for similar texture and sweetness.
No fryer? We’ve got you covered—oven, air fryer, even a stovetop pan work great too.
The Steps of Preparation (Possible in All Kinds of Variations)
This part is where the magic happens. Slicing, soaking, frying—or baking—then seasoning those gorgeous chips while they’re still warm so they soak up all the flavor.
Slice the Jerusalem artichokes and potatoes as thinly as possible—ideally with a mandoline for even chips.
Place all slices in a bowl of ice water and soak for 15–20 minutes to remove starch and help crisp them up.
While the chips are soaking, toast the mustard seeds in a dry pan over medium heat until they start to pop and smell fragrant (about 2–3 minutes).
Crush the toasted mustard seeds using a mortar and pestle or spice grinder, then mix them with the Dijon mustard powder and sea salt. Add paprika or garlic powder if using.
Drain the soaked chips and pat them dry completely with a clean towel—this step is essential for crispy chips.
Heat oil in a deep pot or fryer to 350°F (175°C). Alternatively, preheat an oven or air fryer to 400°F (200°C).
Fry chips in small batches, stirring occasionally, until they’re golden and crisp (3–5 minutes per batch). Remove with a slotted spoon and drain on paper towels.
If baking, arrange chips on a parchment-lined tray in a single layer, spray or brush with oil, and bake for 15–20 minutes, flipping once.
If using an air fryer, cook in batches at 400°F (200°C) for 10–12 minutes, shaking halfway through.
While chips are still hot, toss them with the mustard salt in a large bowl until evenly coated.
Serve immediately or let cool and store in an airtight container for up to 2 days (though honestly, good luck with that).
Now that you’ve crisped your way to perfection, let’s talk about why this recipe is secretly a nutritional powerhouse.
Nutritional Benefits
Jerusalem artichokes are rich in inulin, a prebiotic fiber that supports gut health and digestion.
Potatoes provide potassium, which helps regulate blood pressure and supports heart function.
Mustard seeds are full of antioxidants, which help fight inflammation and promote cellular health.
Dijon mustard powder contains selenium, which supports a healthy immune system.
Homemade chips use less oil and no preservatives, making them cleaner than store-bought options.
Naturally gluten-free and vegan, they’re suitable for many diets without sacrificing flavor.
High in fiber, especially if skins are left on.
Toasted mustard seeds can stimulate digestion, a bonus for heavy meals.
Next, let’s look at how we can elevate this already incredible recipe.
Possible Additions or Upgrades
Drizzle with truffle oil after frying for a gourmet touch.
Serve with dipping sauces like vegan aioli, mustard mayo, or sour cream with chives.
Toss with fresh rosemary or thyme right after frying for an herby aroma.
Top with grated Parmesan or nutritional yeast while still hot for a cheesy upgrade.
Mix in beet or carrot chips for a colorful, nutrient-packed chip medley.
Add a sprinkle of chili flakes for a fiery kick.
Zest some lemon or lime into the mustard salt for brightness.
Serve with a poached egg or smoked salmon for a brunch-worthy snack.
And now, for all the curious minds out there, here’s a list of the most common questions I get about this recipe—and my honest answers from experience.
Frequently Asked Questions
Can I peel the Jerusalem artichokes?
You can, but I don’t recommend it. The skin adds texture and nutrients—and it crisps beautifully.
Can I make these chips ahead of time?
Yes, but they’re best fresh. Store them in an airtight container and re-crisp in the oven for 5 minutes before serving.
How do I keep them from getting soggy?
Dry them thoroughly after soaking, and don’t crowd the fryer or baking tray.
Can I use other kinds of salt?
Absolutely. Flaky sea salt, smoked salt, or even pink Himalayan work great.
What if I don’t have a spice grinder?
Use a mortar and pestle or crush mustard seeds with the bottom of a heavy pan.
Are Jerusalem artichokes safe to eat raw?
Yes! But they can cause gas in some people—frying or baking helps reduce this.
Can I use only Jerusalem artichokes and skip the potatoes?
Totally. The flavor will be more earthy and sweet, but still delicious.
Do I need to refrigerate leftovers?
No. Store them at room temperature in a dry, airtight container.
Can I air fry them from raw without soaking?
You can, but soaking improves texture. Try skipping once and compare—it’s worth the experiment!
Is this a good recipe for kids?
Yes, especially if you skip the paprika and keep the mustard salt mild.
This recipe is a go-to in our house—something between indulgence and ingenuity. We’ve made it for picnics, game nights, and even as a creative appetizer during the holidays. The moment when everyone takes that first crunchy bite and goes wide-eyed with surprise? That’s why I keep making it.
Please share this recipe with your friends and family—spread the crunch! Post your creations on social media and tag someone who needs this in their life. Trust me, once you try it, you’ll never look at store-bought chips the same way again.
