These snack chips are so utterly crunchy and satisfying, it's hard to believe they're made from radishes.
Vegetable oil for deep frying
teaspoon coarse (kosher or sea) salt
In deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325°F.
Use mandoline slicer or very sharp knife to cut radishes into very thin slices. Place in 2-quart saucepan, and cover with water. Heat to boiling. Boil over high heat 4 to 5 minutes or until radish slices are translucent and skins are a lighter shade of pink. Drain radish slices in colander.
Fry radish slices in hot oil in at least 2 batches 8 to 10 minutes or until bubbles have almost completely stopped forming when radish slices are submerged into hot oil. Radish slices will be deep golden brown.
Drain on paper towels, and season with salt before serving.
Add the radish slices slowly to the hot oil to help prevent the oil from splattering.
For a tangy twist, boil radishes in white vinegar instead of water before frying.
No nutrition information available for this recipe.