SEASONED OVEN-BAKED RADISH CHIPS (with sweet paprika)

 

A couple of weeks ago I tested a recipe that required the use of just a couple of baby radishes. With a bunch of radishes remaining and with Swedish radish season on our doorstep, I wanted to create something simple and tasty that I could incorporate into a variety of dishes. These chips were the result.

Here’s to the return of spring, longer days, warmer sunshine and the fresh produce that it brings with it!

<3 MM xx

SEASONED RADISH CHIPS

(with sweet paprika)

INGREDIENTS
1 small bunch of baby radishes
Olive oil (approximately 1 tbsp)
Sweet paprika, salt, pepper (optional) to taste

DIRECTIONS

1. Preheat oven to 175°C (fan).
2. Ideally using a mandolin, slice radishes thinly.
3. Pop slices into a bowl a drizzle over a little olive oil (approximately 1 tablespoon). Use your hands to gently toss the radish slices, coating them evenly in the oil.
4. Lay out slices on a baking parchment-lined tray. If desired, lightly sprinkle the slices with salt, sweet paprika and a little pepper (of course, radishes are peppery already so do use it sparingly).
5. Bake chips for 10 minutes at 175°C (fan) then turn your oven down to 100°C (fan) and allow the chips to bake for another 15 minutes, checking at 5-minute intervals to ensure they are crisping up and not turning too dark.
6. Remove tray from oven and allow slices to cool on the tray. These last steps prevent the need to flip the slices during baking which is fiddly and time-consuming.
7. Eat chips as they are or use them as a garnish on mashed root vegetables, scrambled eggs/tofu, soups (in place of croutons), salads, etc.

 

*These chips will keep in an airtight container for around 3 days.