These are the ultimate complement to roast game, such as roast pheasant, and are ever so simple to make.
First, get about 4 tsp of sea salt flakes, 1 tsp black pepper and 2 tsp fresh thyme leaves into a bowl and rub it all together.
Then, slice some potatoes and Jerusalem artichokes really, really thinly on a mandoline or using a very sharp knife. If using a mandoline you could also use the crinkle or criss-cross blades for an even better effect.
Get some virgin rapeseed oil quite hot in a heavy-based pan (until a small piece of potato sizzles when dropped in). Place the vegetable slices into the oil, a batch at time so as not to overcrowd the pan. Fry for a couple of minutes until golden. Remove and drain on kitchen roll. While still hot sprinkle over some of the thyme seasoning. Serve.