Hi all! It’s Tara from Suburble again! Today I am sharing a wonderful and simple guilt-free snack.
This year, I started a garden. I’ve had both successes and failures when it comes to my crops, but my radishes were abundant.
Trouble is… nobody in our house really likes radishes. Actually, the only person who will even take a bite of a radish is me.
My daughters cry out, “It’s too spicy!”
And I stare at my bunches of radishes and think, “What a waste.”
Then, I learned about radish chips. I decided to make them in the same way that I would make potato chips. First, I broke out my mandolin.
I must emphasize that if you’re going to use a mandolin that you use the guard/food-holder-spikey-thing that came with it. Radishes are small and kind of awkward to hold. While you may think it’s a giant pain to use this guard, remember this: it’s much worse to wonder whether people are eating a slice of your finger when you serve your dish. (I speak from experience – I don’t mess around with mandolins anymore)
Or you can just thinly slice the radishes. I might have slightly terrified you of mandolins now. Sorry.
- Thinly sliced radishes
- 1 tsp (or less) olive oil
- Salt to taste
- Preheat oven to 350
- Toss radish slices with olive oil; spread onto lined cookie sheet
- Season with salt
- Bake in oven for approximately 7-8 minutes then flip
- Continue baking until browned on edges
- Take out of oven and let cool for approx 15 minutes; chips will crisp up as they cool
The baking of the radish chips caramelizes them, and removes that spicy heat from the radish. Instead, you get the satisfying crisp less the guilt normally associated with chips. It’s only radishes! Eat as many as you want!
Join me at Suburble.
I’m hoping to be able to share many more recipes from my garden this year.
Or at least I’ll be honest about the failures!
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