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!
❤ MM xx
SEASONED RADISH CHIPS
(with sweet paprika)
1 small bunch of baby radishes
Olive oil (approximately 1 tbsp)
Sweet paprika, salt, pepper (optional) to taste
- Preheat oven to 175°C (fan).
- Ideally using a mandolin, slice radishes thinly.
- 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.
- 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).
- 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.
- 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.
- 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.