So a lot has happened this week. The bottom element in my oven broke (the stove is older than I am), making baking a challenge, and I’ve decided to cut out carbs – or at least minimize them to the nth degree. WHAAAAAT?! You say? Yep, you read it right. Me, the scone and pasta queen, is going carb-“free”. Obviously I can’t be as carb-free as someone who eats meat, but with some careful label reading and consideration, it’s not half bad. And it’s made me think about all sorts of new recipes, which you will now benefit from (hopefully).
This recipe is a direct result of the two aforementioned major occurrences. Because crackers and other snacky things are now off the menu – at least for the next little while, I had to find something that would satisfy both my mid-afternoon salt cravings and my no-carb rule. It would also have to be something that I could broil since baking is pretty well off the menu (unless it’s a minute quantity which I can fit into my toaster oven). I never realized how much I baked until the oven broke. Kijiji, here we come (we plan on doing a huge kitchen reno in the next few years so there’s no point in buying the beautiful natural gas stove that I desperately want just yet… It’ll come though.). Hopefully my next post will rejoice in the loveliness that is baking.
Anyway, enter the noble daikon radish. I figured hey, if you can make chips out of potatoes, why can’t you make chips out of daikon? Turns out it’s not quite the same. As you can imagine, starch places a prominent role in a chip’s delicious crispness. But daikon chips are pretty darn tasty. So go out and grab a daikon (it looks like a radish and a parsnip had a baby; long white parsnip-shaped root with the top of a radish), and within 20 minutes, you’ll have daikon chips. Just don’t get stuck in traffic because you’ll make a liar out of me.
- 1 daikon radish
- 1 tsp canola oil
- 1 tbsp roasted sesame oil
- 1 tsp rice vinegar
- 1 tbsp soy sauce or tamari
- 1/4 tsp sriracha (optional – only if you want spicy chips)
- sea salt and black pepper to taste
Peel and slice the radish on a mandolin, or just do your best to cut really thin slices. Pat them with a paper towel to dry them off. Combine the rest of the ingredients in a small bowl and drizzle it over the radish. Toss lightly then layer the radish on a large baking sheet in a single layer. Put it under the broiler for about 10-15 minutes and keep an eye on it! I experimented with 1 sheet right up near the broiler and another one (once the first one was done) lower down. I think the lower one is safer, because once they start to brown, they turn FAST. You want them golden brown, not black. The other option is to set the broiler to low (which my archaic stove won’t allow), or set your oven to about 400 degrees and roast them like I would if my oven was working. When done, remove the sheet from the oven, toss the radish slices into some paper towel to remove the excess oil and then dust with sea salt and pepper to taste. I’d eat them immediately because they’ll tend to soften a little as they cool. In the end, they won’t crisp up exactly like chips, but they’re still really delicious and probably a bazillion times better for you.
Oh, feel free to snack on the radish while you’re working – it’s delicious raw as well. In fact, here’s an option: use the serrated blade on your mandolin to shred the radish for a nice summer salad (but if you do that omit the canola oil and half the sesame oil). Daikon has a much softer flavour than its pink-bottomed cousin, so you don’t have to worry about a daikon-only salad being too horseradishy/spicy. Enjoy!