Sometimes, I just really want a snack that feels like junk food but isn’t really junk. Do you know what I mean? I have tried buying chips at the store, but most of them are expensive, give me a bellyache, are too greasy, or just don’t seem worth the fat. I do love Hardbite’s Carrot Chips, but they are impossible to find since they are made in Canada. I can only find them, ironically, at a place called World Market in Shrewsbury, New Jersey. No grocery stores around here carry them and they are excessively priced online ($2.99 or less is appropriate, I have seen them for as much as $10.99 a bag!!). Anyway, I have started experimenting with making my own chips at home. It is a work in progress, to be honest, and if I slice my vegetables too thickly, they don’t get crispy, yet they still taste good! These purple daikon chips are very pretty to look at and are nutritious as well. They have practically NO calories or carbs, which is an added bonus. As long as you season them lightly, they’ll be a nice and healthy snack for you.
I am working on making potato, carrot, and golden beet chips at the moment. I will let you know how that goes. Enjoy.
- 1 large purple daikon radish, sliced into thin rounds (can use 2 smaller ones if needed)
- 2 Tbsp of olive oil
- 1 tsp of dried dill
- ¼ tsp of kosher salt
- Preheat your oven to 400 degrees and prepare a cookie sheet with a layer of foil, then a layer of parchment paper.
- Slice your purple daikon into thin rounds; you can use a knife to do this, carefully (1/8 inch thickness is best, thinner is also fine). You can use a mandolin to get ultra-thin slices, but beware if they are super thin, your cooking time will be shorter.
- Spread out your sliced daikon on your prepared cookie sheet and drizzle with olive oil. Then sprinkle on your dill and salt.
- Cook in the oven at 400 degrees for about 15 minutes, depending on the thickness of your daikon. You can cook them for 10 minutes, make sure they are not burning, and then flip them over for the last 4 or 5 minutes. You’ll know when they are done because they will get brown around the thin edges and they’ll shrink a bit.
- They may seem 'wet' or a bit soft if they are too thick or have not cooked completely.
- Purple Daikon is so beautiful raw! It can be shaved with a mandolin into salads for added color and nutrition. I usually slice up a little for salads and then make the rest into these types of ‘chips’.