Radish Chips

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Radish Chips
  • Prep 10 min
  • Total 20 min
  • Servings 4
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These snack chips are so utterly crunchy and satisfying, it's hard to believe they're made from radishes.
By Angie McGowan
Created May 17, 2012


  • Vegetable oil for deep frying
  • 20 medium radishes
  • 1/2 teaspoon coarse (kosher or sea) salt


  • 1
    In deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325°F.
  • 2
    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.
  • 3
    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.
  • 4
    Drain on paper towels, and season with salt before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add the radish slices slowly to the hot oil to help prevent the oil from splattering.
  • tip 2
    For a tangy twist, boil radishes in white vinegar instead of water before frying.


Nutrition Facts are not available for this recipe
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