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 inÂ 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.
Why daikon chips you might ask? Probably because I was thinking about the radish chipsÂ 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.
- 1 large daikon, peeled, thinly sliced
- 1 tbsp paprika
- 1 tsp salt, to taste
- 1 tbspÂ 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.
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!
Hi, these look amazing. I’ve just harvested my daikon and want to make them. Just one question: what temperature did you use on the dehydrator?
Hi Rosemary, unfortunately my dehydrator only has one temperature and that is on and off. Just make sure when your dehydrating that they come out crispy.