BLACK RADISH CHIPS
My mom recently turned me onto red radishes when she raved about their health benefits. Studies have proven radishes to be great for digestive health, detoxification, and reduction of cancer risks, amongst other benefits. A few weeks after I acquired a taste for chopped red radishes in my salads, I spied the alluring oversized Black Spanish radish while shopping at the market with my daughter. I’d never seen anything like it, and I was instantly intrigued.
I immediately envisioned making them into baked “chips”- something not so feasible with the smaller sized red radishes. I brought some black radishes home, sliced them, and excitedly took a big raw bite while standing by the cutting board. WELL... after dousing my mouth with three glasses of water, my gasps eventually found composure. Radishes are known for their hot crispy tang, but these bitter bites offer a stinging sharpness that tops even the feistiest little red. Disappointed, I worried my dream chips would be inedible. I had already meticulously cut them into paper thin slices, and hunger mounted. I couldn’t turn back- I had to follow through and put the things into the oven. With a quick coat of oil, a dusting of garlic powder and sea salt, I leveled the tray into the oven, racked with doubt.
30 min later…
THESE. CHIPS. TASTE. AWESOME!!! Baking mellowed the flavor just enough to make the heat and the garlic sing! Shocked for a second time in my black radish odyssey - this time pleasantly so - my family devoured them in minutes. My toddler shoved spicy chip after spicy chip into her little plump cheeks at an alarming rate, and when only crumbs were left, my husband forlornly gazed at the empty plate and muttered “are there anymore?” Moral of this entry: black radishes abundantly grow in our garden now, and black radishes are awesome, if only to make chips. I’m sure other people must make something else edible with these, but I’ve yet to explore other options since we’re hooked on the chips. Enjoy!
Black Radish Chips
4 black radishes
2-3 Tbsp unrefined virgin coconut oil (enough to lightly coat)
garlic powder and sea salt to taste
Preheat oven to 400 degrees F. Cut off and discard the top and bottom of each radish. Thinly slice each radish working carefully with a knife or mandolin. Place slices in a bowl and use your hands to coat them lightly with the oil, garlic powder and sea salt. Spread coated slices evenly onto a baking sheet with no overlapping. Bake in the preheated oven until chips are golden and slightly crunchy, approximately 30 minutes.
tip: After baking, if you let your chips sit around too long before serving they could get soggy- I’m not too worried though because you won’t be able to resist waiting to munch these up!