Les Chips des Verts de Radis

17 Jun

No need to waste the leaves from radishes. They’ve got a strong, peppery taste that packs in flavor with such small amounts.

So here we go! Another non-recipe for radish green chips.

Kind of like kale chips, but just another green.

What I did:

Use the greens when they’re as fresh as possible. It’s easiest for them to dry out if they haven’t sucked in too much moisture, but it’s never to late! Don’t waste them. Thoroughly wash and dry the greens.

Toss with not too much olive oil, nutritional yeast, garlic powder, salt, and pepper. Not too much is necessary since the greens have such great flavor within themselves, but this is all done to taste. So go for whatever you’d like!

Spread out on a pan, trying your best to not overlap. The more space the greens have, the better.

Bake at 350 degrees until nice and crispy. Mine took about fifteen minutes.

Best eaten that day so they stay as crispy as possible. But freaking good, regardless.



2 Responses to “Les Chips des Verts de Radis”

  1. Chrissy September 13, 2013 at 5:57 am #

    Do you do your kale chips the same way? I’ve been wanting to try and make kale ones but not sure how to prepare them.

    • chasingparis September 13, 2013 at 6:02 am #

      Yes, I would do kale chips the same, but probably add cayenne since kale doesn’t have the same natural spiciness! Another good seasoning combo is salt, pepper, and brown sugar for kale chips.

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