Jerusalem Artichoke Chips

Wash the Jerusalem artichokes and immerse them in a bowl of cold water for 10 minutes. After this soak, wash them thoroughly once more under running cold water.

Dry the Jerusalem artichokes with a paper towel and then slice them as thinly as possible. If you have a kitchen mandoline, set the slice thickness to 2 - 3 mm.

In a large bowl, mix oil, salt, and pepper, then add the Jerusalem artichoke slices. Mix everything well with your hands. Make sure each individual slice is coated with oil and seasoning.