Here are three reasons to turn radishes and other root veggies into chips: (1) It’s laughably easy yet somehow impressive. (2) They make a healthier stand-in for other snacks. (3) It’s a great way to use up an abundance of garden goodies.
According to Andrew Dornenburg and Karen Page, the flavor-pairing gurus behind The Flavor Bible, radishes are good buddies with basil, chervil, chives, cilantro, avocado, cream, cheese, crab and anchovies. Try serving your chips with a simple dip that mixes any of these, such as Italian bagna cauda, which is a “hot bath” of anchovies, butter, olive oil and garlic. I also like a blend of anchovies, chives and cream cheese; or avocado, cream and crabmeat.
Mixed root vegetables, thinly sliced (You may want to peel some vegetables, such as beets, but with most, if you normally like eating the peels, you can leave them on.)
Kosher salt and freshly ground pepper
Any herbs you have on hand (optional)
Toss the vegetable slices in the oil and seasonings. Line a baking sheet with parchment paper and a single layer of veggie chips. Bake at 275 degrees Fahrenheit for 10 minutes, then flip the slices and bake another 15 minutes. Check the chips every few minutes, until they are crispy but not burnt. Serve warm or cool.
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