Makes: 4 servings
- 1/2 pound large sunchokes
- 1 1/2 tablespoons coarse salt
- 1 tablespoon EVOO
- 2 teaspoons finely chopped fresh rosemary
- Preheat oven to 350 degrees with rack in center. Using handheld slicer, slice sunchokes lengthwise 1/8 inch thick; toss with salt. Place slices on paper towels in single layer, cover with 2 paper towels and let sit 15 minutes, pressing to absorb liquid. In bowl, gently toss sunchokes with EVOO 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.