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!
Nutrition facts are an estimate and will vary on the size of your Jerusalem artichoke and exact amount of salt used