jerusalem-artichoke-and-potato-chips-with-mustard-salt-56390083.json

{
    "directions": [
        "To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1\u20132 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside.",
        "Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350\u00b0F on a deep-fry thermometer. Cook the potatoes, in batches, for 2\u20133 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3\u20134 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately."
    ],
    "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Potato",
        "Side",
        "Kid-Friendly",
        "Quick & Easy",
        "Artichoke",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Jerusalem Artichoke and Potato Chips with Mustard Salt",
    "url": "http://www.epicurious.com/recipes/food/views/jerusalem-artichoke-and-potato-chips-with-mustard-salt-56390083"
}