Go Back

Chili Lime Radish Chips

Thin radish slices salted and blotted dry, tossed with a chili-lime oil, and baked or air fried low until the edges curl and snap.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 3 servings
Course: Snack
Cuisine: Mexican
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g radishes sliced 1.5 to 2 mm thick
  • 1/2 tsp kosher salt for drawing water
  • 1 tbsp neutral oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne optional
  • 1 lime zested, half in-bake and half after
  • fine salt to finish

Equipment

  • Oven or air fryer
  • Mandoline or sharp knife
  • Sheet pan

Method
 

  1. Toss the slices with the salt, rest 10 minutes, then blot hard with paper towels.
  2. Toss with the oil, spices, and half the lime zest until lightly coated with no pooling oil.
  3. Oven: 340°F, single layer with space, 10 minutes, then flip and rotate and bake 6 to 10 minutes more until curled and dry. Air fryer: 300°F, 6 minutes, shake, then 3 to 6 more.
  4. Turn off the oven, crack the door, and leave the pan inside 5 to 8 minutes.
  5. Cool 5 minutes, then sprinkle with fine salt, the remaining zest, and a light squeeze of lime, tossed gently.

Notes

Even, thin slices — uneven ones burn at the edge while the centre stays raw.
Finish with lime juice only after cooling, or the chips go rubbery.
Store airtight with a packet of dry rice.