15 February 2013

Decadent daikon crisps

Do you want a healthy, crispy snack that’s an alternative to potato chips (and maybe you’re feeling kale chips are a bit, well, 2012?)

Well, I made an ah-MAY-zing discovery the other day…I had picked up two daikon radish to make into shredded ferments but was feeling like I wanted to try something new with this very cool, and often overlooked vegetable…So I made daikon chips. Yes. Really. They were delicious and totally decadent.

You can see how I did it below but first...

What is daikon, anyway?

Daikon looks like a very large, white carrot. They are often called icicle radish, Japanese, Chinese or Oriental radish. They make a regular appearance in Japanese fare (like sushi and dips for tempura). And you can find them in most Asian markets. I did try to grow them in my own garden last year, without success, but will be giving it another go this year…

Here are a few of the benefits boasted by daikon:

  • fabulous digestive aid
  • helps digest fat (that’s why it’s sometimes included in the dips that accompany tempura)
  • is packed with Vitamins A,C and E
  • cleanses the blood
  • is a liver cleanser
  • reportedly treats hangovers, sore throats, colds and flu
  • decongests the lungs

How to make daikon chips

This is a simple and scrumptious snack. It’s oh-so-simple and that’s probably what makes it good…

  1. Wash your daikon
  2. Cut off any dinged up parts. Some areas may need to be peeled a bit.
  3. Next, slice very thinly by hand or with a mandolin slicer (pictured) if you have one.

daikon on mandolin4. Toss daikon with a tbsp or 2 (depending on how much daikon you sliced) of coconut or extra virgin olive oil. I used coconut oil. Sprinkle with unrefined sea salt  such as Himalayan pink, Redmond Real Salt or grey Celtic Sea Salt.

raw daikon chips

5. Place on dehydrator and dehydrate until crispy.

daikon dehydrated


Yum- these little treats were delightful! Don’t you love it when an experiment goes well?

daikon chipBonus: How to make shredded daikon ferment

Daikon radish also makes a very tasty and nutritious ferment. As it turns out, I have found that women love it, and men tend not to…It can have a distinctive smell that is repellant to some people (like my husband and kids, for example).

I make it anyway. Here’s how:

Shredded daikon ferment

1 quart

  • 2-3 large daikon radish
  • 4 tbsp whey (dripped out from plain, full fat yogurt)
  • 1 tbsp unrefined sea salt
  • (optional) 1 tsp anise caraway

Shred daikon then add whey, salt and spice.

shredded daikon

  • This is a ferment that really doesn’t need to be massaged with your hands much because the juices are plentiful once it’s shredded.
  • Pack into your jar, leaving 1 inch headspace.
  • Make sure ferments are covered with brine because fermentation is anaerobic (tip: use a cabbage leaf to hold ferment under brine).
  • Set aside for 5-7 days (or longer) depending on the temperature of your house.
  • Transfer to cold storage.


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  • Peri Brown

    I put about a teaspoon of turmeric, about the same amount of sugar and a couple tablespoons of rice wine vinegar in my last daikon ferment (two daikons). SUPER good! A Japanese friend of mine made these for me years ago – not fermented though, just pickled. I’ve been making them as natural pickles ever since. Delicious. The turmeric was my addition. Apparently, many Japanese she knows put in a few drops of yellow food colouring and I didn’t want to do that.

    15 February, 2013 23:43 || Reply

    1. Adrienne Percy

      oh that sounds AWESOME. I spoon it into sushi for sure. That amount of rice wine vinegar must not be enough to compete with the fermentation…good to know…

      16 February, 2013 00:23 || Reply

      1. Peri Brown

        No – it was okay. I use about the same amount of apple cider vinegar in my fermented peppers also. I was hesitant at first because I thought it would impede the fermentation, but I trusted the recipe and it was indeed fine. It adds a little something to the taste also. I haven’t used more than about a tablespoon to a cup of water though – so maybe more would be a problem.

        16 February, 2013 14:10 || Reply

    2. Nevaeh

      The paragon of undrestanding these issues is right here!

      06 May, 2016 13:43 || Reply

  • Chris

    The seeds in the final pic look like caraway? The recipe says star anise but my star anise are one large star , well, star shaped thing?

    22 February, 2013 07:16 || Reply

    1. Adrienne Percy

      You are right Chris! It is caraway. That’s what I get for writing a blog post Friday afternoon and thinking ahead to my next recipe! Thank you for the catch!

      22 February, 2013 14:35 || Reply

      1. Doughboy

        That’s the pefcret insight in a thread like this.

        30 August, 2014 14:40 || Reply

  • Serena

    We are big fans of diakon fermented with ginger! Ginger makes a good thing better 🙂

    05 March, 2013 21:46 || Reply

  • […] what’s even better, is you can tailor what you make to your taste – whether that’s shredded daikon radish, sweet bread and butter pickles or a tangy carrot and ginger […]

    02 May, 2014 22:42 || Reply

  • Raelynn

    I make mine with sesame oil, wasabi powder and tamari. Very tasty treat

    30 July, 2015 14:04 || Reply

    1. Tiff

      Which recipe is good with sesame oil, wasabi powder, and tamari? The ferment or the crisp chips? Also, what is good brand of wasabi powder. All the ones I have tried are absolutely wretched.

      14 September, 2015 23:57 || Reply

  • Buck

    Keep on writing and chgguing away!

    06 May, 2016 13:53 || Reply

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