One of the best ways to use leftover root vegetables this fall is to make homemade root chips. They are healthier and have so much more flavor than a regular potato chip. Give these Watermelon Radish Root Chips a try. You can easily use this same recipe for beets, sweet potatoes, parsnips, or a medley. Root chips make the perfect addition to a charcuterie board when you’re entertaining or as a side for grilled cheese nights. Dress em up or dress em down—add chili powder & cayenne pepper for a spicy kick or simply sea salt & pepper. Have fun with it and enjoy!
Watermelon Radish Root Chips
- mandolin slicer
- watermelon radishes
- bowl of cold water
- coconut oil spray
- sea salt
- cracked black pepper
- wire rack or baking sheet
- First rinse and peel your root vegetables—here I am using watermelon radishes, but you could easily use other root vegetables
- Using a mandolin slicer, on the thinnest guard, slice your radishes into a pile
- Place the slices one by one into a bowl of cold water, making sure the separate the slices
- After about 20 minutes, swish the slices around in the bowl—this will allow you to remove excess starch from the radishes
- Lay the slices out on a towel and either blot them dry or allow them to air dry for at least 30 minutes—you want them to be very dry, this will ensure a crispy chip
- A wire rack is best for this job, but if you don’t have one it will be totally fine on a baking sheet. The wire rack just allows the air to fully circulate around the chip making it crispier.
- Spray the rack or baking sheet with coconut oil spray.
- Lay down the slices of watermelon radish in an even layer and spray them with the coconut oil spray.
- Season with sea salt & cracked black pepper—or play around with other seasonings
- Bake at 300 degrees for 25-30 minutes or until the chips have decreased in size by half and are wrinkled around the edges.
- As they cool they will become more crispy