Haboob. If you haven’t heard of this word before let me tell you all about it. It’s an INTENSE dust storm and they happen during a thunderstorm. No rain just good ole’ dirt. I officially experienced my first haboob and I can tell you I DON’T LIKE IT. I get it…. the wind and dirt blows a lot in Lubbock, but the other night it was beautiful after a full day of dirt in the sky. Not 5 minutes after we went inside it sounded like our house was about to blow over. The winds were up to 50 mph blowing nothing but pure DIRT. Let me be the first to say that it’s not fun cleaning up your house inside and out the next day.
As you can see I am spending lots of my time indoors. That means a lot of cooking and baking is taking place. After a round of about 3 recipes in one day I decided to make a fun and quick snack. I had bought some radishes and they were still sitting in the refrigerator after being in there for a week. Now I love both kale and brussels sprout chips and was thinking what about radish chips.
These chips are the perfect snack and are super easy to make. Thank goodness I made this recipe for one because I don’t think I will be able to share with anyone else.
*Radishes brown easily so keep an eye on them while in the oven. It’s OK if they are a little brown because you want them cooked.
Baked Radish Chips
Yield: 1 servings
Prep Time: 3 minutes
Cook Time: 15-17 minutes
Total Time: 18 minutes
1 cup thinly sliced radishes
1 teaspoon grape seed oil
pinch of salt
Preheat oven to 425 degrees.
Cut the radishes into thin slices and place on a non-stick baking sheet. Drizzle the oil and place in oven.
Cook for 15-18 minutes and then remove and place on paper towel. Sprinkle with a pinch of salt.