A surprising break from potato chips. The bright red color and crispy texture lead to a slightly bitter, slightly sweet finish.
- 6- 8 organic watermelon radishes
- 2 cups J. LeBlanc extra virgin Grapeseed oil or other high smoke point oil for frying.
- Diamond kosher salt and Pohnpei Pepper Co. pepper
Using a very sharp knife or mandolin slicer, cut even 1/8 thick radish slices.
Heat the olive oil in a large skillet. When the oil is hot, (test one radish slice first – it should immediately begin to bubble) add in the sliced radishes, taking care not to crowd the pan. Working in batches, fry the chips until they reach a pretty deep magenta brown, about 8 minutes. Remove to a towel lined plate to drain, arrange chips in a single layer, dust with salt and pepper while not yet dry, and serve right away.