For the sunchoke chips: Fill a large bowl with ice cold water (about 4 cups) and add the vinegar. Using a mandoline, slice the sunchokes into 1/8-inch-thin slices and place in the bowl of acidulated water immediately to prevent them from turning brown. Once they are all sliced, rinse thoroughly under cold running water, then drain and spread out on kitchen towels to dry. Place another towel on top and squeeze out any moisture.
In a large cast-iron pan, add 1 inch oil along with the fresh herbs and sliced garlic. Place over medium heat and slowly bring the oil temp to 350 degrees F. (As the oil heats up, the herbs and garlic will fry and infuse the oil.) Cook until crispy and lightly golden, then use a slotted spoon to remove to a paper-towel lined tray.
Working in small batches, fry the sunchoke chips until lightly golden and crispy, about 4 minutes per batch. Remove from the oil, then drain and season lightly with salt. When all the sunchokes are fried, sprinkle the fried herbs and garlic over the top.
For the lemon pepper aioli: In a small skillet, lightly toast the pink and black peppercorns over medium heat until fragrant, about 2 minutes. Place in a spice grinder and pulse until coarsely ground. In a bowl, combine the ground peppers with the mayonnaise, sour cream, lemon zest and juice, then season with salt and stir well. Refrigerate until ready to serve.
Serve the crispy sunchoke chips with the lemon pepper aioli.