Jerusalem Artichoke Chips

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Scrub the Jerusalem artichokes clean with a brush or a clean sponge. You don't need to peel them. Using a mandoline, slice the Jerusalem artichokes thinly.

Place in a single layer on a parchment-lined baking sheet, sprinkle with sea salt, and bake until golden and crisp, about 15-20 minutes. Check on them after 12 minutes, as baking time can vary based on your oven and how thin you sliced the chips. Remove from oven, allow to cool, and enjoy!