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...
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:
This is a simple and scrumptious snack. It’s oh-so-simple and that’s probably what makes it good…
4. 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.
5. Place on dehydrator and dehydrate until crispy.
Yum- these little treats were delightful! Don’t you love it when an experiment goes well?
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:
Shred daikon then add whey, salt and spice.