• Liz Talley - Urban Graze

Black Radish Chips

Scary fun and delicious chips if you have some larger sized black radishes- should be about 2" in diameter. Radishes mellow when they're cooked, so these chips won't be too spicy. To make chips with cool black and white striped edges for your party, use a carrot peeler to create thin, vertical stripes down the unpeeled radish before slicing (leaving alternating spaces of black stripes).

Preheat oven to 400. Line a rimmed baking sheet with parchment paper.

Slice large black radish into coins about ⅛" thick- easier with a mandolin, if you have one.

Combine in a bowl with a wee drizzle of olive oil (no more than 2 tsp. for a pound) and a nice dash of salt and pepper. Toss well to coat all thoroughly.

Arrange single layer on the prepared baking sheet. Bake for 5 minutes, turn quickly, then bake for about 4-8 minutes longer or until golden brown and a bit crisp. Note: after turning you'll need to check on them often, at least every 1-2 minutes, to make sure they don't burn.

Transfer to wire rack to cool before serving.

Option: Have some black sea salt on hand in your pantry -or want to make a trip to Penzey's or the bulk section at the co-op to get a little? If so, cut back on the pre-roasting seasoning. Immediately upon pulling the chips out of the oven, very sparingly sprinkle them with the black salt. Now you've got EXTRA cool chips!

Recipe created or adapted by Liz Talley, Urban Graze

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