Jerusalem artichoke chips with honey

Preparation method:

1. Use a food cutter to slice the Jerusalem artichokes into 2mm-thick slices.
2. Place the slices on baking paper making sure that they do not touch one another.
3. Place another sheet of baking paper on top and pull the sheets vacuum.
4. Cook in the sous vide bath at 84°C for 45 minutes.
5. Boil the honey until it reaches 145°C.
6. Add the water and cook until it reaches the consistency of syrup (this will take about five minutes).
7. Cool the Jerusalem artichokes directly in some iced water once the slices have been cooked.
8. Divide the slices of Jerusalem artichoke onto silicone mats to place in the drying oven.
9. Lightly brush the slices with the syrup and allow to dry for 24 hours.
10. Store the chips in an air-tight container with silica gel.

Serving suggestions:

• As crispy chips to accompany a starter, main course, or dessert.
• As a snack or as part of a selection of friandises.
• Use in a composition with components of banana, yoghurt, and vanilla.
• Use in a composition with components of mango, apricot, and parsnip.