Ingredients
Scale
- 1 bunch of large red radishes (about 10-12)
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- Optional: A pinch of smoked paprika for color and depth
Instructions
- Start by trimming the stems and root ends off your radishes. Wash them thoroughly under cold water to remove any dirt. Use a mandoline slicer to cut the radishes into very thin, uniform rounds. If you do not have a mandoline, use a sharp chef’s knife to slice them as thin as possible. Place the slices on a layer of paper towels and pat them dry. Removing excess moisture is the secret to getting them truly crispy.
- Transfer the dried radish slices into a medium mixing bowl. Drizzle the olive oil over the radishes and toss them gently with your hands or a spatula to ensure every slice is coated. Sprinkle in the sea salt, garlic powder, black pepper, and optional smoked paprika. Toss again until the seasonings are evenly distributed. Do not let the seasoned radishes sit for too long, as the salt will begin to draw out moisture.
- Preheat your air fryer to 375°F (190°C). Arrange the radish slices in the air fryer basket in a single layer. You will likely need to cook these in batches; if you crowd the basket, they will steam rather than crisp. Slide the basket in and cook for 10 to 15 minutes. Every 5 minutes, shake the basket or use tongs to flip the slices to ensure even browning. Keep a close eye on them during the last few minutes, as they can go from golden to burnt very quickly.
- Once the chips look golden brown and have shrunk significantly, remove them from the air fryer. They might feel slightly soft while hot, but they will crisp up further as they cool. Transfer them to a wire rack or a dry plate lined with a fresh paper towel. Let them rest for 2 to 3 minutes. Taste and add an extra pinch of sea salt if desired. Serve immediately while they are at their peak crunch.
- Cook Time: 25 minutes