I’ve collected a whole herd of radishes over the past two weeks. One good way to clean out the radish drawer is to make radish chips.
I sharpened my knife before slicing all these radishes. What a difference! So much more control and less frustration.
I steamed the radish slices in the microwave for about three minutes before tossing them in two teaspoons of Jane’s Krazy Salt.
I baked them at 300 degrees for 12 minutes on each side. Then I removed the ones that were clearly done and went with four minute increments until all the chips had lost most of their moisture.
A very spicy sharp tasting snack that’s kind of addicting once you start.
The sharp radish taste is still there for sure. If you don’t like radishes, you won’t like these.
(If you need a recipe to make radishes not taste like radishes, I suggest fried rice. Works with turnips and rutabagas, too.)
I tried dipping the chips in the radish green dip I made earlier this week, but it didn’t work. A sour cream or yogurt dip would better balance the sharpness of the radishes.
You could probably add these guys to a salty snack mix for a milder effect. Something like Chex mix, nuts, or pretzels.
And I get major points for consuming fifteen radishes in an afternoon, right?