I will have to try that, too. -- any tips?
I haven't had the chance yet -- too busy saving and harvesting and shutting down the garden before the killing freeze gets here -- snow tonight and freezing temps every night to follow, then 25Â°F on Tues. yikes!
Today, I just nibbled on one raw to taste test -- not outstandingly sweet but there was sweetness and good flavor -- like water chestnuts but far more complex flavors than the watery canned ones.
...then for *kids' snack*, sliced them in varying thicknesses, soaked in salt water, patted dry then EVOO and baked at 325 for 30 min. I wanted the family to compare, and I DID intend DH to try it*, and the consensus is thinnest dried and crunchy and the next thinnest which turned out chewy. Thick and soft in the middle got the thumbs down so I guess roasting them whole or in chunks is out of the question. Interestingly, there was a LOT of flavor in the skin, so I think thorough scrubbing and then saltwater soak was the right prep.
* It was kind of funny because when I went to ask if they had finished eating the sunchoke chips, the kids stared at the plate and said -- "They're GONE!" ...it turned out that DH had come home, sat down, and gobbled them up.