Spicy black radishes chips are baked up into a crispy, delicious chip. If you can’t find black radishes, you could use daikon or any other large radish. Cooking times may vary with other types of radishes.
I have probably bragged non-stop about the farmers market not far from work and a particular vendor that sells the most amazing and unique produce at any farmers market I’ve seen. This is twice I’ve purchased these beauties from them. I also purchased some last year that I have pickled in my fridge. They just look so…
I mean, honestly, as a food blogger, how can you NOT purchase a bundle of these gorgeous vegetables??
Seriously. Just LOOK at them!! Now, tell me how you could pass these up.
Now, a word of caution, these radishes, in my experience are WAY more spicier than regular radishes which is why I pickled the first bundle last year and baked these into chips this year. But, they’re not so spicy that my wimpy palette can’t handle them. I just wanted to throw it out there that they have some decent heat to them
Which isn’t as prominent if you bake them into these deliciously crispy and unique chips.
How cool does that look?? Yes, it wasn’t easy keeping them all together when I sliced them with the mandolin, but I’m glad I did. They look awesome! The colors and textures just fascinate me.
Even though my food photos don’t really reflect that, I have a background in photography. I WISH I had room for a nice studio to take the photos I know how to take, but alas. I do what I can with what I have and buy amazing produce like this.
So, after they baked, I sprinkled them with the black sea salt that Mom sent me from Hawaii. That was sort of a no brainer. I have red sea salt, grey, sea salt, pink sea salt, white sea salt, and black sea salt. I was thinking red, but then I thought on the white flesh that the black would look cool.
Yes, the flesh was white when I put them in the oven. I knew they would brown, but I didn’t know they would have that star burst type pattern radiating out of the center like that.
Now, another word to the wise, you have to watch these carefully! They go from barely brown to burned it almost no time flat! This is actually the third batch of radish chips I’ve tried to make in the past two years and they came out pretty darn good!
I love the flavor the radishes morph to when they’re cooked. They’re no longer the spicy crunchy gems you’re used to. They are more mellow and take on a different type of crunch after baking them into chips. In fact, some of them might not be all that crispy while they’re perfectly brown. And if you cook them a little longer, they’d burn.
Yes I speak from experience.
So, please do your due diligence and monitor these babies like a HAWK! Because you don’t want to miss out on this delicious different vegetable chip.
Black Radish Chips
By A Kitchen Hoor’s Adventures
- 2 pounds black radishes
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- Preheat oven to 400.
- Using a mandoline, slice the radishes 1/4 to 1/8 inch thick. Place in a large mixing bowl and toss with the oil, salt and pepper.
- Arrange the radishes on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 10 to 15 minutes, turn once, until lightly browned and slightly crisp. Remove to a wire rack to cool completely. Serve with your favorite dip.