Radish Chips: A Tiny Story, Part 1/2

Well, last week proved a real kick in the pants, even disregarding all of the dental work I had to get done on Wednesday. No need to bore you with details, but suffice it to say that on the first day of my weekend, I slept like the dead.

However, I managed to pick myself up on “weekend day two” to try some new recipes and tweak them to my liking. Still working with radishes, yet dissatisfied with how little time I had to consume my radish butter (only two days, alas), one such trial sought a way to both quickly prepare the veggies and store them for a bit longer afterwards.

This time, inspiration came from my best friend, who attempted to use leftover apple skins from a recipe to make crispy chips.

Chips. Chips.

I had already planned to make baba ganoush, which I’ll discuss in another post, but what about using the radishes as a healthy dipper?

RADISH CHIPS. Could this be a thing?

Photo by Karolina Grabowska on Pexels.com


Yes, in fact, it was. I found this recipe online by Dandy, which requires the use of their proprietary “radish coins.” Well, didn’t have those, and thus I made do with the breakfast radishes acquired at the farmer’s market last Saturday.

Anyone else wanting to play Super Mario after all of this radish talk? Just me?
Photo by Anurag Sharma on Pexels.com

It all came together pleasantly and easily enough, slicing away and laying out the dainty coins on a baking sheet, prepping the spice blend and tossing it all in the oven…

Haha. Hahahahaha. Oh, dear.

Step five notes with ringing clarity that the coins will shink in the oven… indeed, the understatement of the week, friends, much to my chagrin. The radishes began as fairly small when sliced, and once baked… well, let’s just say they fared much better as a ganoush garnish rather than as dippers once I reached the end.

Despite this, I would call the venture a partial success. The “chips” were, in fact, delicious, if not evenly crisped. The fresh rosemary and cracked pepper definitely stole the show, but not in a bad way. One might liken them to seasoned french fries, but with a subtle earthiness — no veggie puns intended — that fried or baked potatoes lack.

Alas, so small. Not much to go around with regards to volume, but at least I didn’t have to worry about storing them for a long time?

With the intention to try again next weekend, here I lay plans for modification:

  • Slice the radishes lengthwise with a mandoline, for both larger size and an elongated shape for better dipping potential.
  • Turn the oven temperature way down and go for low and slow for more even drying of chips.
  • While the spice blend was tasty, maybe I’ll try a different one, or just rebalance the original one. I’d like to highlight the natural pepperiness, though milder in this species, of the breakfast radish.

Stay tuned for Part 2 of this journey!

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Published by Allie

Foodie explorer with Stardew Valley dreams. Lover of wine but not beer, cheese but not milk, and all things chocolate. Working to learn as many self-sufficient, at-home food production skills as possible.

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