Start with a roll of off-white sculpey III clay.
Cut off narrow circles from the end of the roll.
The circle will most likely stick to the blade when it is first cut. Flip the blade over and squish the circle against the table to make it bigger and more circular.
Make lots of these little circles and keep using the knife blade to flatten them.
Cook the water chestnuts in the oven at 215 degrees for 15 minutes on a cookie tray lined with wax paper to keep them from sticking.