Black Radish Chips

I received some Black Radishes in my CSA Farm Share last week and I've been trying to figure out what to do with them. I hadn't even heard of "black" radishes before. I found the following recipe at Chocolate and Zucchini and thought I would give it a try. They're pretty good. Even the kids like them!

Chips de Radis Noir

- 2 large black radishes
- olive oil
- balsamic vinegar
- salt, pepper
- piment d'espelette (optional, substitute red pepper flakes)

(Serves 4.)

Preheat the oven to 220°C (430°F). Grease a baking dish (unless it is non-stick).

Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly - very thin slices will be more chip-like, slightly thicker slices will be moister - and put the slices in the baking dish.

Pour a little olive oil, a little vinegar, sprinkle salt, pepper and piment d'espelette. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed - but not drenched.

Put in the oven to bake for about 40 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.

Hmmm....now there is an idea....

I wonder if you could do that with any radish?

Jennie

I'm not sure. The black radishes seem a little turnip-y to me. They still had a hint of that radish heat in the background though. I was pleasantly surprised. My nephew has been munching on them all day. Which is especially surprising considering what a picky eater he is!

Wow, that's sounds really cool...great, just what I need...another seed variety to hunt down!

piment d'espelette is a kind of chili powder (it's a special species grown in the Basque region that sits right on the border of France and Spain) Rather than flakes, I'd substitute a dried, ground chili.

It's got a *very* good kick!

(that's a great blog - Clotilde has some fantastic recipes)

Black radishes are winter radishes. They differ a bit from spring-planted radishes. They are bred to take the cold, and they usually grow larger and pack more heat. (Daikon is one variety of winter radish.) They are harvested in late fall and they keep well.

Yours sound like Black Spanish which have rough black skin and when cooked, taste like...turnips.

(Winter radishes are also good pickled.)

I grew Chinese White this year, another winter variety.

Anyone know of any sources for these black radishes?

I bought mine from Baker Creek, but Territorial and SESE also have them I think.

My family isn't too keen on radishes so I have to eat them in salads a lot to make use of them. I love growing them.

I think I'll try some larger, fall variety to make these chips.
Sounds good.
And with a little ground chili powder, it'll pack some heat.
Maybe the family will like them in that manner.

Thanks,

Did you get the long black, or the round black?? I am going to try the long black, I think.