Clean the dirt off the Jerusalem artichoke by holding it under running water and scrubbing it with a vegetable brush. This step is important because the skin is supposed to stay on.
Pat dry with a piece of kitchen towel.
Cut the Jerusalem artichoke in very thin slices. I like using a mandoline for this purpose, the thinner you cut them the better.
Spread out your crisps on a parchment paper lined baking tray. Make sure to leave enough space between them so they won't touch each other, when lined up too tightly they won't get crispy.