Radish Chips

Lately I have been tinkering with homemade chips. I know, I know, why not just buy the store bought chips and be done with it, right? The fact of the matter is I do buy store bought chips, typically nice tortilla chips for my wife and I, an array of chips for the kids, and on occasion, a spicy bag of chips just for myself. But making homemade chips is probably a heck of a lot better for you, do not yield a full bag, and are packed full of great flavor, and a different texture. What’s better is that you can season them any which way you want.

Radish Chips

In the past couple of months I have made some great chips including these healthy kale chips as well as potato chips. This past week, I had another creative idea as radishes were on sale. So, why not try making a chip out of them right?


  • Approximately 20 radishes, cleaned and ends trimmed
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1/4 tsp tumeric powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • generous pinch of salt
  • pinch of cracked black pepper

Preheat your oven to 350 degrees.

In the meantime slice your radishes approximately a 1/4 inch thick, adding them to a microwave safe bowl. When you are done slicing, cover the bowl with plastic wrap and place in the microwave for about 40 seconds to soften them up.

Radish Chips

Remove the plastic wrap, drain any liquid, and add them to a larger bowl.

Add the olive oil, and seasonings. Mix well to coat all of the radishes.

To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to 225 and cook for another 20 minutes.

Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve.

The great thing is that my kids had a major interest in them when I removed them from the oven. My oldest who is always suspicious of new food shunned away, but the other two dug right in and really liked them.

Sweet, and slightly bitter, these were a pretty fun snack and would be great mixed into trail or chex mix. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

41 thoughts to “Radish Chips”

  1. These look really interesting and I want to try them, but alas I don’t have a microwave. Do you think if blanche them it will work?

  2. This sounds good, but why micro them first? Going to give it a try. I love radishes, on thick buttered toast and sliced thin. Also they are good cooked whole. If I have a chicken or roast in the crockpot I toss in a bunch of radishes,trimmed, the last hour. They still maintain a little crispness and are soooo GOOD!

  3. What a brilliant idea. I have a bunch of radishes in my fridge and am going to try this recipe this weekend. The spices you selected sound especially delicious!

  4. I just tried it today, but they didn’t crisp up. After an hour, they were still soft and juicy. Am I missing something? Did yours really end up crispy?

  5. I use the spray olive oil and spray a cookie sheet, then lay out sliced (raw)radishes. Then I spray liberally over the top of the radishes…then sprinkle with granulated garlic (I like a lot!) and sea salt. Then I broil them til crisp…yum!! I also do this same thing with parsnips (altho I leave off the garlic and use more salt)…REALLY yum!!

  6. Pingback: Radish Chips
  7. I am undergoing chemotherapy and when nothing else tasted good to me I ate bags of raw radishes…8 lbs one week, lol. This will be a new way to try them for variety and flavor. Thank you for your endeavors!!!!!

  8. I just discovered this recipe haven’t tried it yet. But it sounds good and I love radishes. I’m type 2 diabetic so far controlled with diet and exercise. I really miss salty chips so am looking forward to making these.

  9. Trying this right now!! I did sweet potato chips last week because I am trying to cut down on carbs but I still like the fulfillment of a crispy cruchy snack!! BUUUUT–sweet potatoes have a ton of carbs in them and very little dietary fiber–bad for the diet I’m trying to go for…
    The radish has almost no carbs and I think it will work perfect for a crispy-crunchy snack. I don’t know if I’m going to go with the spices in Dax’s recipe–although they do sound like they would balance the flavor of the radish itself. I will probably try several different flavors on my first batch and see where that goes.
    But the cooking directions are extremely helpful!! I’m sure that these will be great!!
    Thanks Dax!!

  10. I tried radish chips in my toaster oven, very thinly sliced with a mandolin, and even with the spray they didn’t want to crisp up until they were virtually burned. They were still tasty though. One note – I didn’t microwave the slices this time, because I had tried in the past and they sparked as if there was metal in the microwave! I’m not sure why, a friend suggested they had a high mineral content but I’m not sure if that’s accurate.

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