Scrub the sunchokes to remove dirt. Don't peel.

With a mandolin/slicer, cut into thin slices. You can use a knife too, cutting as thin as possible (they will take longer to fry however).

Heat oil in pot until 180C/350F or hot enough to bubble vigorously when you put a slice of sunchokes in the oil.

Pat the slices dry with a paper towel before putting in oil.

Fry until light to golden brown (2-3 minutes for ultra thin slices, several minutes for thicker slices). Fry in batches as needed.

Scoop out and let drain on paper towels. They will crisp up in a couple minutes.

Sprinkle with salt and pepper, and/or other spices if you like.