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!



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 made the mistake of not using a mandolin this time, but next time I definitely will so they’ll cook uniformly and I might try out some different seasoning mixes just to keep things interesting.

Daikon radishes 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.

Tip: A mandolin like this one will make it super easy to slice the veggies in the same size to prevent burning! 


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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