I used a Y-peeler to peel my Jerusalem artichokes. Slice your Jerusalem artichokes into thin slices. I used a mandoline to thinly slice them into chips, but I could also have used my Y-peeler or a knife. The Jerusalem artichoke slices were then dried well in a kitchen towel. They were deep-fried in a deep fryer at 185 degrees Celsius (365 degrees Fahrenheit) for 2-3 minutes (until they were lightly golden). Finally, they were placed on absorbent paper and sprinkled with salt.