Daikon ChipsPrint Recipe
- 2 cups daikon radish
- olive oil cooking spray
- 1/2 tsp each, paprika, garlic powder, dried thyme or to taste
- Celtic Sea Salt to taste
- Preheat oven to 250°F and line a baking sheet with parchment paper.
- With the skin on, rinse the daikon and trim ends. Thinly slice into chips with a mandolin slicer or sharp knife. Be sure to keep the chips thin or they won’t crisp.
- Pat the chips dry to remove excess moisture. Spritz with olive oil spray. Toss in a bowl with paprika, garlic powder, dried thyme and salt until evenly coated.
- Arrange chips flat on prepared baking sheet. Keep in single layer but close to one another as they will shrink as they bake.
- Slow roast the chips for 2 hours. Smaller chips will cook and brown faster than the larger ones. Check the chips regularly after the first hour of cooking time, removing the crispy chips as needed. When the chips feel hard to the touch, remove them from the tray and transfer them to a wire rack. As they cool, they will harden and crisp even more.
1 serving = 1 cup vegetables Serving Tips:
- Add as toppig to salads and soups
- Serve with Broccomole, Cauliflower Hummus, Dill Yogurt Dip, Green Tomato Salsa, No Tomato Salsa, or other SHAPE-approved salsa or dip.
- If baking on two trays, you will need to switch the top tray with the bottom on halfway through baking to get an even browning.
- If you like a little “kick,” add a pinch of cayenne pepper or red pepper flakes to the seasoning mixture.
- This recipe can be prepared in an air fryer or a dehydrator as well but cooking times will need to be adjusted.