Ingredients
Scale
- 1 bunch of large fresh radishes (about 10–12 radishes)
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 teaspoon fine sea salt (plus more for finishing)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon freshly cracked black pepper (optional)
Instructions
- Start by washing the radishes thoroughly under cold water and removing the leafy greens and root ends. Use a sharp knife or, preferably, a mandoline slicer to cut the radishes into very thin, uniform rounds. Slicing them consistently ensures even cooking. Once sliced, spread the radish rounds onto a paper towel and pat them very dry. Removing excess moisture is the secret to achieving maximum crispiness.
- Place the dried radish slices into a medium-sized mixing bowl. Drizzle the olive oil over the top and sprinkle with sea salt, garlic powder, and black pepper if you are using them. Use your hands or a spatula to toss the radishes gently, making sure every slice is lightly and evenly coated with oil and seasonings. Avoid over-salting at this stage, as the chips will shrink significantly during cooking, which concentrates the flavor.
- Preheat your air fryer to 375°F (190°C). Arrange the seasoned radish slices in the air fryer basket in a single layer. You may need to work in batches depending on the size of your air fryer. Cook for 12 to 15 minutes. Every 5 minutes, remove the basket and give it a good shake to ensure the chips brown evenly. Keep a close eye on them during the last 3 minutes, as they can turn from golden to burnt very quickly.
- Once the radish chips are golden brown and look shriveled, remove them from the air fryer. They might feel slightly soft while hot, but they will crisp up significantly as they cool. Transfer them to a wire rack or a dry plate and let them sit for 2 to 3 minutes. Sprinkle with an extra pinch of sea salt if desired and serve immediately for the best texture.
- Cook Time: 25 minutes