Chilled radish chips


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

When very thinly sliced radishes are chilled in ice water for a few hours they curl into a scoop shape and become incredibly crisp and crunchy—a refreshing accompaniment to anything spicy. Keep them in the water in the fridge for up to 5 days and use them to scoop hummus, guacamole, or other dips.


  • 1 bunch radishes, tops cut off (save the tops for the posole)
  • Salt
  • Ground cayenne (optional)



With a mandoline or a Y-shaped vegetable peeler, slice the radishes paper-thin. Put in a container and cover with ice and cold water. Cover and refrigerate until ready to serve.


Drain the slices, sprinkle with salt and cayenne, if desired, and serve.