Does the chip aisle call to you in the supermarket? “Crispy salty goodness....”
We get it. Here’s a fun healthy baked alternative. We have explored chip-making with our addictive zucchini chip recipe. Today we bring you a power-combo of radish and cinnamon sugar.
I will wager you’ve never thought of putting these two things together. But these little numbers are guaranteed to give you cause for celebration. They are spicy, earthy warm, a little bitter, and a little sweet.
With 1/2 cup of raw radishes containing only 12 calories, you’ll never look in that chip aisle again.
Feeling adventurous? These are also perfect served over Greek yogurt and honey.
What you need:
10-15 fresh radishes
Olive oil to drizzle
½ tbs honey
2 tbs cinnamon sugar mixture (I like using ½ cup of brown sugar to 2 tbs of ground cinnamon)
Preheat over to 180 deg C.
Bring a shallow pot of water to the boil. Slice the radishes about ½ cm thick. Blanche the radishes for a minute to soften, then drain. Pat dry with a kitchen cloth or towel to remove any excess liquid.
Drizzle over a tablespoon or two of olive oil, honey and cinnamon sugar. Stir and mix well to coat. Spread the radishes on a baking tray lined with baking paper and make sure they are not overlapped on top of each other.
Cook for 15 minutes.
Remove from oven and flip them over.
Reduce oven temperature to 110 deg C and continue to bake the chips for another 20 minutes or until they crisp up.
Remove from oven and serve immediately.