Oven Baked Radish Chips

If you’ve never tried oven baked radish chips, you’re in for a little surprise. It’s one of those simple snacks that feels a bit unusual at first, but after the first bite, you’ll wonder why you didn’t try it sooner.

These chips are light, crunchy, and perfect when you’re craving something crispy but want a snack that feels a bit fresher and lighter than potato chips. You can bake them in the oven for a slow, even crisp, or make radish chips in the air fryer if you’re short on time. Either way, they come out golden around the edges with a delicate crunch that’s hard to stop eating.

Ingredient Notes & Substitutions

RADISHES
You’ll need about 2–3 small bunches of radishes, which usually equals around 20–25 medium radishes. Look for firm, smooth-skinned radishes with bright color and no soft spots. Smaller radishes work best because they’re less watery and crisp up more easily. If you only find larger ones, just slice them extra thin so they cook evenly.

OLIVE OIL
A light drizzle about 1 to 2 tablespoons is enough to help the radishes roast and turn golden. Use a mild olive oil so it doesn’t overpower the flavour. If you prefer, avocado oil or any neutral cooking oil works just as well.

SALT
Fine sea salt sticks to the slices better than coarse salt, but either will work.

BLACK PEPPER
Freshly ground pepper tastes best, but pre-ground pepper is perfectly fine if that’s what you have.

OPTIONAL SEASONINGS
You can add a small pinch of garlic powder, smoked paprika, or dried herbs if you want extra flavour. Even a little grated Parmesan after baking can turn these into a more indulgent snack.

Step-by-Step Instructions 

1. Preheat the oven.
   Set your oven to 400°F (200°C). This temperature helps the radishes cook through while still getting crisp around the edges.
   
2. Wash and dry the radishes.
   Rinse them under cool water to remove any dirt. Trim off the tops and roots. Then pat them completely dry with a clean kitchen towel. Any extra moisture will prevent them from getting crispy.
   
3. Slice the radishes thinly.
   Cut them into thin, even rounds—about the thickness of a coin. The thinner they are, the crispier they’ll become. Try to keep the slices as uniform as possible so they cook at the same pace.
   
4. Season the slices.
   Place the radish slices in a mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently with your hands or a spoon until each slice has a light, even coating.
   
5. Arrange on a baking sheet.
   Line a baking sheet with parchment paper. Spread the radish slices out in a single layer. Make sure they’re not overlapping—this helps them roast instead of steam.
   
6. Bake until crispy.
   Slide the tray into the oven and bake for about 18–25 minutes. Halfway through, give the tray a gentle shake or flip the slices. You’ll notice the edges starting to curl and turn golden.
   
7. Watch the final minutes closely.
   The radishes can go from perfectly crisp to overly browned quickly. Once the edges look lightly golden and dry, take them out.
   
8. Cool before serving.
   Let the chips sit on the tray for a few minutes. They’ll firm up and become crispier as they cool.
   

Expert Tips

• Choose small, firm radishes they contain less water and crisp up much better in the oven.
• Slice the radishes as evenly as possible so you don’t end up with some burnt and some soft.
• If the chips feel soft after baking, return them to the oven for 3–5 extra minutes.
• Don’t overcrowd the tray; give each slice space so hot air can circulate.
• A light dusting of garlic powder right after baking adds instant flavor.
• Let the chips cool completely before judging their texture they crisp up as they sit.
• For extra crunch, finish with a tiny pinch of flaky salt just before serving.
  

Storage & Make-Ahead

These chips are best eaten fresh, right after they’ve cooled. That’s when they’re at their crispiest. If you have leftovers, store them in a loosely covered container at room temperature for up to one day. An airtight container can trap moisture and soften them, so a slightly open lid works better.

If the chips lose their crispness, you can reheat them in the oven at a low temperature for a few minutes. This helps dry them out again without burning. Avoid microwaving, as that will make them soft and rubbery.

You can slice and season the radishes a few hours ahead, but wait to bake them until just before serving for the best texture.

What to Serve With

These crispy radish chips are perfect next to grilled chicken, baked fish, or even a simple omelet. They add a light, crunchy element that balances heavier dishes nicely.

They also work well as a snack with a yogurt dip or hummus during busy afternoons. If you’re putting together a casual dinner or a small family spread, these chips fit right in alongside sandwiches, wraps, or simple rice dishes.

For gatherings or movie nights, they’re a fun alternative to regular chips and make the table feel a bit more interesting.

FAQs

Can I make these in an air fryer?
Yes. Cook the slices at 375°F (190°C) for about 8–12 minutes, shaking the basket halfway through.

Do radish chips taste spicy?
No, the sharp bite softens as they cook. They become slightly sweet and mild with a nutty flavor.

How do I keep them crispy longer?
Store them in a container that isn’t fully airtight and keep them at room temperature.

Can I use other seasonings?
Absolutely. Paprika, garlic powder, chili flakes, or even grated cheese work well.