I was reading that the chinkapin acorns are edible. Is there anyone out there that eats these and likes them. Also do they need to be roasted first to be edible?
I believe all acorns are edible. But, you will need to leach out the tannins to make them palatable.
That is correct, but different types need to be processed in different ways. Some have way less tannins than others, and some may still taste foul.
What I read implied that they could be eaten without much preparation.
Also the swamp oak has less tannins and is call the sweet oak this is not the white swamp oak though.
Edible yes, and some years on some trees, you might be able to eat them straight from the tree without the astringent tannins 'drawing your mouth awrie with much torment', as John Smith wrote about unripe persimmons, but most of the time, they'll need to be leached before you can use them.
For the white oak group, that will entail removing the shell and pellicle(the thin brown skin that surrounds the kernel), then running them in a blender of water until they're pulverized, allowing the chunks to settle, then pouring off the cloudy water, adding fresh clean water, repeating the blending until the water comes off clear - then you'll know that you've leached out the tannins.
If you roast them beforehand, it merely 'sets' the tannins and makes them unremovable.
I grew up in Northern Louisiana and my grandparents had a chinkapin tree. We definitely ate the nuts without any preparation of any kind. The nuts are sweet and delicious. It's hard to get any to eat because the squirrels can get them all in two days. The land was sandy, about a mile from a swampy area. Wish they were more plentiful. I have not had any since I was a child. We did not even refer to these nuts as acorns tho they resemble them. They were Chinkapins! The nuts are more slender than most acorns and the shell is almost black and very shiny. The inner covering of the nut is fluffy and silky.