Black Radish Chips with Wasabi Aioli!
We have a lot of black radishes in the shop right now and have been playing around in the kitchen with them. This is, by far, our favorite recipe! It is absolutely necessary to cut the radishes using a mandolin so that they get thin enough and even enough to result in the crispiest chip possible. These chips make the perfect snack when paired with any dip, we made a little wasabi aioli and loved the combo. Black Spanish Radishes are spicy and firm, leaving the skin on when making these chips gives them a dramatic look and an extra crunch!
Black Spanish Radish Chips with Miso Aioli
As the weather gets colder and the days get colder, I find myself wanting to snack all of the time. These radish chips make a delicious and healthy snack and they are very addictive!
1 lb Black Spanish Radish, the bigger the better, cleaned and tails removed
1 Tbsp vegetable oil, Sunflower, Canola, Safflower, etc
1 Tbsp toasted sesame oil
2 tsp kosher salt
2 egg yolks
2 Tbsp Dijon Mustard
2 Tbsp lime or yuzu juice
2 cloves garlic, peeled and grated with a microplane or pressed through a garlic press
1/2 tsp salt, plus more to taste
3/4 cup vegetable oil
2 Tbsp toasted sesame oil
1 Tbsp wasabi paste
1 Tbsp chili oil
Toasted Sesame seeds for garnish
For the Radish Chips
For the Wasabi Aioli
To Make the Chips
Preheat the oven to 400F
Use a mandolin to carefully slice the radishes into 1/8" circles
Toss the sliced radishes with 1 Tbsp vegetable oil, 1 Tbsp toasted sesame oil and salt.
Lay the sliced radishes in a single layer on a parchment lined sheet tray, do not over lap them, use a second sheet tray if necessary.
Bake for 10 minutes, rotate the tray and bake for another ten minutes, they should be starting to turn golden brown and the edges should curl. Remove them from the oven and allow them to cook completely before eating.
To Make the Aioli
In a medium sized mixing bowl combine the egg yolk, lime juice, mustard, salt, and garlic and mix well with a whisk.
Slowly stream in the vegetable oil a little at a time, making sure to fully incorporate it before adding more. Add the chili oil and sesame oil after you've finished adding all of the vegetable oil.
Add the wasabi paste to the aioli and whisk well. Taste it for seasoning. Add more lime juice if you want it to be tangier, a little more salt or wasabi. Make it spicy, salty and tangy to your liking!
Place the aioli in the center of a large serving bowl. Place the crispy radish chips around it in a circle. Top the aioli with sesame seeds and serve!