CSA (my) Week 6 and Daikon Radish Chips 20

What do you do with those crazy daikon radishes from your CSA box? Daikon radish chips, of course!

Daikon Radish

Today was week 6 for my CSA veggies from KYV Farms but I haven’t had a chance to make a recipe plan so we’ll just have to wing it.  I can’t wait to try the beets, mainly because I haven’t liked them when I’ve ordered them in restaurants but I’m told I will like them fresh so I want to see if I really am a beet person after all.
Minestrone soup was on the menu for dinner. I needed an appetizer. 

Daikon radish chips baked in the toaster oven. Perfect!

I was surprised the thinner ones actually came out crispy and they all took on the seasoning flavors beautifully. 
I didn’t use a mandolin this time but next time I definitely will just so they all cook uniformly and I might try out some different seasoning mixes just to keep things interesting.

Bonus! Some veggie pics for ya.

Can you believe how gorgeous these veggie photos came out?  I can’t take the credit. I almost never have to adjust the color or lighting.  They really are that fresh and gorgeous.
Thank you, Vivian and Francisco, for all your hard work to provide us with these organically raised vegetables that nourish me and my family.  I can only hope that more and more people will catch on to the value of the small farm and CSA.

 Green Tomatoes, Lettuce and Cilantro
Spinach, Green Peppers and Broccoli
Lettuce and Spinach
And Daikon Radish!

Daikons have TONS of benefits. They’re super low in calories and have tons of vitamin C.

I can see it now. TOP NEWS.  Daikon takes over the world. The potato becomes the redheaded stepchild of the plant world. (Not that there’s anything wrong with redheads. I was one in college.)

Daikon Radish Chips

Daikon Radish Chips


1 Daikon radish, sliced thinly (a mandolin will yield the best results)
Olive oil spray
Coarse sea salt, fresh ground pepper, garlic powder, to taste


1. Preheat broiler.  Spray a baking sheet with olive oil and lay the radish slices down.  Spray the tops with olive oil.  Broil for 5-8 minutes until just beginning to brown.  Flip and broil second side 5-8 minutes.  Season with salt, pepper and garlic powder.

***Note:Watch the radish closely under the broiler to ensure they do not over brown.  Cooking times will vary with thickness of radish slices and proximity to heating elements.

Feel invigorated after lunch

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Dawn Hutchins is an educator, author and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus in epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks and revolutionary programs, learning how to eat more whole, plant foods – and loving it!

Feel invigorated after lunch

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.

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