Courtesy of Illène Pevec

Sunchokes (from 1 to 10 pounds)
Olive oil
Salt

Preheat oven to 300 degrees. Wash sunchokes well with a potato scrubber. Place in a food processor and slice. Drizzle olive oil onto a baking sheet and rub with your fingers to coat the pan. Spread
the sunchoke slices into a single layer across the baking sheet. Sprinkle lightly with salt (you can add another herb if you wish.) Bake until the chips are somewhat dry and have turned a slightly
toasty color. As they dehydrate in the oven, the sunchoke chips will become very sweet. Cooking times will vary depending on the amount of sunchokes in the oven at once, so check for doneness
after 45 minutes, and then every 15 minutes so that they don’t burn. This process works with beets, potatoes, carrots and parsnips, too. Serve sunchoke chips alone or mixed with other veggie chips. They make great hors d’oeuvres, snacks or an accompaniment to a meal in need of a crispy contrast.