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Burdock chips - The Potato Chips alternative

Posted on September 1, 2009 at 5:10 PM


I found some old dishes that were tucked away in the back of my china cabinet. I had not used them in awhile.  They are Made in Japan, probably from the Art Deco period or a little later. I got them in a thrift shop.  Paid less then $10 for the set of five.  They are not fine china by any means but I like the bold design and black and dark persimmon colors. I try to figure out what I can serve in them.  It's fun to give the plate a priority over the food for a change.  I look at the wavy lines on the plate and I think about possibilities. Then Burdock comes to mind. Taking burdock shavings and deep frying them in sesame oil makes beautiful crispy chips with soft curves.  You serve the chips while they are piping hot otherwise they will go limp.  I season them with salt and pepper and with red cracked chili pepper when I want them to be hot.  It's delicious and a perfect match for this beautiful dish.

Burdock Chips

Makes 4 servings

1 long  burdock, washed, and shaved into long thin shavings, about 2.5-3 inches long
2 cups sesame oil
Salt and pepper to taste
Red chili peppers to taste (optional)

In a small cast iron frying pan, put enough sesame oil to fill about 1.5 inches deep.
Bring frying pan over medium heat.  

Deep fry the burdock shavings until crispy and brown but not burnt. The temperature of the oil should be around 300F.
Dry them on paper towels.  
Sprinkle salt and pepper and serve immediately.  If you like them hot, you can sprinkle cracked red hot chili peppers.

Categories: Vegetable and Seaweed Dishes , Kitchen Tools and Utencils , Vegetarian

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