these were great! we had black Spanish & misato rose radishes. I found a few recipes for radish chips and based what I did on them.
cheap health good’s baked radish chips
jane spice’s watermelon radish chips
chocolate & zucchini’s chips de radis noir
as many radishes as you want to use, peeled and sliced thin with a mandolin
coarse salt (kosher salt or sea salt)
preheat oven to 350
toss chips in just a small amount of olive oil (just enough to coat) and salt
place in single layer on baking sheet
bake for 20 – 30 minutes or until chips appear crispy and shriveled up a bit. one of my pans were too oily so they didn’t quite crisp up as well as the other pan did but were still good!
add more coarse salt to season. they taste really good with a good amount of salt!