30 Min

• 12 oz Sunchokes, sliced thinly
• 2 Anaheim Peppers, cored and cut into 2-inch chunks  
• 2 Garlic Cloves, peeled 
• 1/2 cup Roughly Chopped Almonds 
• 1/2 cup Cilantro Leaves 
• 1 tsp Sherry Vinegar 
• 1/2 cup Water
• 2 Tbsp Olive Oil
• Sea Salt and Freshly Ground Black Pepper 

Preheat oven to 400 degrees. On baking sheet, toss peppers and garlic cloves with oil; season with sea salt and pepper. Roast 25 minutes, until softened. Scatter almonds on top and roast 8 minutes, until lightly golden.

Meanwhile in small bowl, toss sunchokes with 1 tablespoon olive oil and a pinch of sea salt. Spread evenly in single layer on baking sheet. Bake 15-25 minutes until dried and golden brown, turning once.

Once done, let peppers, garlic and almonds cool slightly, then transfer to food processor with cilantro, vinegar and water; process to a chunky purée. Season with sea salt and pepper.

Serve sunchoke chips with pepper romesco.