- 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)
- To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1–2 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°F on a deep-fry thermometer. Cook the potatoes, in batches, for 2–3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3–4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately.