You can't eat just one, but with this radish chip recipe, that's ok!
Homemade vegetable chips of any kind are wonderfully addictive snacks, and that's especially true with radishes. Their natural pepperiness goes great with different spice combinations and the process of slowly baking them brings out their sweetness.
These can be made either in an oven, or an air fryer in small batches. In either case, the radishes need to be thinly and evenly sliced. The fastest way to accomplish this is with a food processor using a slicing disk, but a mandolin and some elbow grease work just fine.
These are, of course, completely vegan, gluten-free, dairy-free and low in carbs. You can swap any of the spices listed in this recipe with ones that you prefer more. If you like a hot, spicy treat, try powdered siracha, or make these a little sweet by adding in a touch of powdered coconut sugar.
Four cups of sliced radishes is about 2 pounds. If stored in an airtight container, this will last at room temperature for several days, though I'm betting they will be long gone before they have a chance to go stale.
(Makes 4 servings)
4 cups radishes, thinly sliced
1 tablespoon avocado oil (or light vegetable oil)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 225°F / 110°C.
In a mixing bowl combine all the ingredients and mix thoroughly so that all the radish slices are coated in oil and spices.
Spread out the radish slices in a single layer on a parchment-lined baking sheet. Use two baking sheets if necessary in order to avoid crowding the radish slices.
Bake for 2 hours, stopping at the 1-hour mark to flip the slices onto the other side.
When they are golden and crispy, remove from the oven and let cool on the baking sheet.
Once at room temperature, serve and enjoy.
Nutritional Information Per Serving:
total calories = 62 | total fat = 3.6g | saturated fat = 0.52g | cholesterol = 0mg | sodium = 286.5mg | carbohydrates = 5.6g | dietary fibre = 0.4g | sugars = 0.12g | protein = 0.29g