Daikon Chips

Our farmer’s market recently opened and that is always a great thing. Granted, there is not a whole lot there, but things (in terms of produce) are slowly starting to appear, and that is even better. Fortunately I was able to make it to the market a couple of weeks back and as I really wanted to get some asparagus for that evening’s dinner, I ended up getting a nice daikon radish. When I got home I thought I would pickle the daikon, something I like to use in salads and probably more importantly in banh mi sandwiches, but as I had some time on my hand, I thought I would do something different. That’s when I remembered the food dehydrator, and that’s when the thought of daikon chips came into play.

Daikon Chips Recipe
Daikon Chips Recipe

Why daikon chips you might ask? Probably because I was thinking about the radish chips that I made that were really good, and seeing that the daikon is part of the radish family, then why not, right?

These daikon chips were way too easy to make, a bit funky, but a good snack to say the least.

Ingredients:

  • 1 large daikon, peeled, thinly sliced
  • 1 tbsp paprika
  • 1 tsp salt, to taste
  • 1 tbsp canola oil

Start by washing your daikon. Next, using a peeler, remove the peel. Using a mandoline, or a sharp knife, thinly slice the daikon. I went about a quarter inch thick, if that. Not paper thin, but pretty darn thin.

Add the sliced daikon to a bowl, and drizzle with about a one tablespoon of canola oil.

How to make daikon chips
How to make daikon chips

Mix the salt and paprika in a small bowl.

Sprinkle the seasoning over the daikon, tossing along the way. Try and make sure all of the daikon is lightly coated. Some will get coated more than others, and that is just perfectly fine.

Add the slices, being careful not to overlap, onto food dehydrator trays, and once set, turn on the dehydrator, and let it go until the chips are fully dry, about 6-8 hours depending on the thickness you sliced.

Store in a sealable bag and enjoy as a snack, or heck even put them on salads if you desire.

The daikon chips are a bit of a surprise. You will get questions right away as to what they are, and then biting down you get that mild radish flavor, with a bit of that earthy funk. Good funk, but you will know you are eating something other than a potato chip!

If you are looking for something new to make with your produce, or to use your food dehydrator, give these a shot. Next time I think I might try giving a bath in vinegar and water and make some good old vinegar and salt daikon chips. Hope you 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.

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