Radish Chips

Often times in life we have preconceived notions of how things should be. We build up people, places--in my case an overly complex radish based horseradish sauce-- and create these ideals that will inevitably never attain our lofty expectations. Today life gave me that pleasant little reminder that plan, formulate as much as I'd like the best things often just happen, surprise us and give us that kick-in-the-butt reminder why being present in the here and now is so incredibly important.


Loon Organics, the farm where I work, has been growing some knock your socks cherry belle radishes the past few weeks. Interspersed between hoeing, weeding and transplanting baby organic seedling I have been scheming way as to how I could create something unconventional--extraordinary out of these little red orbs. Spicy and quite a bit of heat I brewed up the idea of dehydrating radishes, then pulverising them and finally reconstituting them with vinegar into a radish horseradish sauce of sorts.


Well...I got to the dehydrating part and wouldn't you know...that lovely overly complex sauce never reached fruition. Alas those dehydrated radish rounds were just too damn delicious.

Sometimes the easy things, unadulterated, barebones down to the wire are best. Lesson learned. As always enjoy.

Radish Chips

Makes as much as you dehydrate

  • bunch of radishes washed; greens removed and radish roots trimmed

1. Take a mandolin and slice the radishes 1/8-1/16 inch thick. 2. Place the radish rounds on your dehydrator trays and dehydrate on your vegetable setting at 125ºF. This will take approximately 8-10 hours. 3. After the radishes have been throughly dried, remove from dehydrator and allow to cool. Remove from the tray and place in a container.