Black Radish Chips Recipes

BLACK RADISH CHIPS RECIPE

Steps:

• Preheat the oven to 200°C (400°F). Grease a baking dish (unless it is non-stick).
• Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired.
• Slice the radishes thinly -- very thin slices will be more chip-like, slightly thicker slices will be moister -- and put the slices in the baking dish.
• Pour a little olive oil and a little vinegar, and sprinkle with salt, pepper and piment d'Espelette. Toss to coat. Adjust the amounts so all the slices look comfortably dressed, but not drenched.
• Put in the oven to bake for about 20 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.

RADISH CHIPS

Steps:

• 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.

ROASTED RADISH CHIPS RECIPE

Steps:

• Prep oven: Preheat oven to 400 degrees F (200 degrees C).
• Wash and cut radishes: Cut radish bulbs from leaves and wash well to remove excess dirt. Slice the radish bulbs thin, about ¼" (or ½ cm) thick.
• Prep radishes for roasting: On a medium baking sheet add olive oil and slides radishes and toss to coat radishes completely in oil. Sprinkle with salt, pepper, and red pepper flakes (if using).
• Bake radish chips: Roast radishes for a total of 20-25 minutes, tossing every 5-10 minutes to brown all sides of radish slices. Remove from oven and serve immediately for best flavor and texture.

BLACK SQUID INK TEMPURA FISH AND CHIPS

Steps:

• For the tempura batter: Mix together the all-purpose flour cornstarch rice flour, baking powder and salt in a bowl. Mix in the squid ink and add soda water to the desired consistency.
• For the tartar sauce: Mix together the mayonnaise, cornichons, chives, dill, tarragon and lemon juice in a bowl.
• For the fish and chips: Heat the peanut oil in a fryer or large heavy-bottomed saucepan to 325 degrees F.
• Fry the black radish slices, turning them with a slotted spoon, until crisp, about 4 minutes. Remove to a paper towel and season with salt.
• Bring the peanut oil up to 350 degrees F.
• In batches, dip the cod into the tempura batter. Add to the hot oil and fry, flipping occasionally with a slotted spoon, until the fish is cooked through and the batter is crisp, about 6 minutes. Remove, drain on a towel and season with salt.
• Serve with the tartar sauce and black radish chips on a large platter. Garnish the platter with chopped chives and fresh dill.

CRISPY BAKED RADISH CHIPS (LOW FAT/LOW CARB)

Steps:

• Preheat oven to 375 degrees.
• Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
• Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper. (if using other seasonings, now is the time to add them).
• Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.