Prep the sunchokes: Rinse and scrub them well to remove dirt. The skin is thin and edible, so you don’t need to peel unless you prefer it.

Slice thinly: Use a mandoline for even slices about 1/16–1/8 inch thick. If using a knife, aim for consistent thin rounds so they cook evenly.

Optional soak: For extra crispness, soak the slices in cold water for 10 minutes to remove surface starch. Drain and pat completely dry with clean towels.

Season: Toss slices with oil, salt, pepper, and any optional spices until lightly coated. You want a thin, even sheen—no pooling oil.

Preheat the air fryer: Set it to 360°F (182°C) for 3–5 minutes. A hot basket helps prevent sticking and promotes crisp edges.

Arrange in a single layer: Place slices in the basket without overlapping. Work in batches for the best texture.

Air fry: Cook at 360°F (182°C) for 8–10 minutes, shaking the basket or flipping halfway. Watch the last 2–3 minutes closely—thin slices can go from golden to too dark quickly.

Finish and cool: Transfer chips to a wire rack and sprinkle with flaky salt or herbs while hot. Let them cool for a few minutes to fully crisp.

Repeat with remaining slices: Keep finished chips on a rack or paper-towel-lined plate while you finish the rest.

Serve: Enjoy plain, or pair with a bright yogurt-lemon dip to balance the nutty flavor.