Rosemary Radish Crisps
Back to Recipes & MoreIngredients
- ¼ cup (50 g) Redpath® Organic Granulated Sugar
- 1 tbsp (3 g) fresh rosemary leaves, roughly chopped
- 1 tbsp (2 g) fresh thyme leaves, roughly chopped
- ½ tsp (3 g) salt
- ¼ tsp (1 g) cayenne pepper
- ¼ tsp (1 g) black pepper, preferably freshly ground
- 1 lb (454 g) radishes, thinly sliced
- 1 tbsp (15 ml) canola oil
Instructions
Preheat oven to 375°F (191°C). Line two baking sheets with parchment paper.
In a small bowl, combine the Redpath® Organic Granulated Sugar, rosemary, thyme, salt, cayenne pepper, and black pepper. Mix thoroughly and rub the fresh herbs into the sugar mixture. Set aside.
Place the sliced radishes into a microwave-safe dish. Microwave radishes on high for 2 minutes or until radishes soften slightly and begin to release some moisture. Spread radishes on paper towels (or on lint-free kitchen towels). Blot with paper towels to remove excess moisture.
Transfer dried radishes into a bowl and toss with canola oil until evenly coated. Sprinkle the sugar mixture over the radishes and toss again.
Spread radishes, in a single layer, onto the prepared baking sheets.
Place baking sheet into the preheated oven and bake for 10 minutes, or until radish chips just begin to brown and crisp up. Reduce heat to 300°F (149°C) and bake for an additional 10 to 15 minutes.
Radish chips that are closer to the baking sheet edges will tend to crisp up faster than the middle ones. Remove those as they begin to crisp and brown and place onto a cooling rack placed over a baking sheet. Move the middle chips closer to the edge and bake for a few more minutes. Repeat process until radishes are all crisped.
Sprinkle additional salt over the crisps while still warm, if desired.
