Confession: I ate about half of the final product before I got around to photographing. Whoops!

More often than not, I turn my root vegetables into baked chips. There is something about the flavor and crunch that I absolutely love. It wasn’t until I was slicing the watermelon radishes from my most recent CSA share that I realized that I’d never blogged about one of my favorite treats. Well, given how gorgeous watermelon radishes are, I decided to photograph the process and the rest is history.

This recipe provides my take on sour cream and onion chips. Most recipes for sour cream and onion chips call for powdered milk, but I’m sorry – I just can’t get down with fake food. While my recipe forgoes the “sour cream” component, you’d never know the difference with the flavors of fresh dill, onion, and garlic taking center stage. Further, I prefer to bake my chips in lieu of frying them. The end result? A healthy, yet satisfying snack.

Note: While I used watermelon radishes this time around, I’ve also used Chioggia beets (another beaut) and parsnips. In other words, any root vegetable can be substituted for watermelon radishes and will yield the same, yummy result.

What you’ll need:

  • 3 large watermelon radishes
  • 1/4 cup fresh dill, chopped
  • 1/4 cup grape seed oil
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. sea salt
  • 1 tsp. cracked black pepper

What you’ll do:

  • Preheat the oven to 325°F
  • Using a mandoline set to 1/8″ thickness, slice the radishes
  • Combine the grape seed oil, dill, garlic powder, onion powder, sea salt, and cracked black pepper in a small bowl
  • Coat one side of each slice with the grape seed oil mixture and place the slices onto a baking sheet lined with parchment paper
  • Bake in the oven for 25-30 minutes, turning each slice halfway through
  • Repeat the previous two steps for a total of three batches