Karen's Valentine's Day Baked Sunchoke Chips

We went big tonight for dinner, and tried some sunchokes from the CACG for the first time.  They have a similar taste and texture to potatoes - a little sweet and earthy.

Here's how it went down today:

The sunchokes were pulled from sunflowers like these shown above, and David left them out near the chalk board to be taken.

We washed them off...

And chopped them up, almost like little potato chips.

Karen drizzled them with olive oil, and sprinkled them with salt, then went into the toaster over for about 25 minutes at 350 degrees. A recipe we read called for less time than that, so just keep an eye on them until they get brown and crispy. 

We popped them out of the oven, and served them with chicken drumsticks, peas and carrots.

Colin liked them, which reminds me of a certain cereal commercial from the 1970's.  He ate a few handfuls, and called them "David Mudge Chips"! Thank you, David, for encouraging us to try new foods!