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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.