These “chips” are crunchy, but less so than a typical potato chip. The amount of crispiness depends on the thinness of the slices and how long they cook. The edges will brown before the centers, so watch carefully after 15-20 minutes, and remove the slices one by one as they crisp up.
2 bunches fresh radishes (16-20 radishes)
Kosher salt, to taste
1-2 tablespoons extra virgin olive oil
- Using a slightly damp paper towel, clean radishes. Trim off both ends.
- Using a mandoline or a very sharp knife, cut radishes into thin slices, approximately 1/4-inch thick.
- In a large bowl, add radish slices and season with salt. Toss to coat. Line a baking sheet with paper towels and add radishes in a single layer. Leave at room temperature for 30 minutes (salt will help to draw out excess water, allowing them to crisp up better).
- Preheat oven to 400°F.
- Meanwhile, line another 2 baking sheets with parchment paper.
- Pat each radish slice well with a clean, dry paper towel, removing as much water as possible. Place slices in a clean bowl. Add olive oil and gently toss to coat. Place radish slices in a single layer on prepared baking sheets.
- Bake radishes for 15 minutes, check, and then flip over. Bake for another 10 minutes. Continue to cook, turning occasionally, until radishes are browned (but not burnt) around edges and centers are just soft, checking every 5 minutes. Amount of time could be up to 30-40 minutes total, depending on moisture of radishes and how thinly they are sliced. Remove as ready and allow to cool to room temperature.
cook’s note: It’s best to use large radishes as they shrink quite a bit after cooking.