Jerusalem Artichoke and Potato Chips with Mustard Salt

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.