1/2 pound large sunchokes
1 1/2 tablespoon coarse salt
1 tablespoon olive oil
2 teaspoons fresh rosemary, finely chopped
Preheat oven to 350 degrees with rack in center. Slice sunchokes lengthwise 1/8 inch thick and toss with salt. Place slices on paper towels in a single layer, cover with 2 paper towels and let sit 15 minutes, pressing to absorb liquid.
In a bowl, gently toss sunchokes with olive oil and rosemary. Place in single layer on parchment-lined baking sheet and bake, flipping halfway through, until golden and crisp, about 30 minutes. Let cool on baking sheet.
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