Since February is known for being the month of love, I figured there was no better time than now to choose a pink spotlight ingredient. This month, I'll be spotlighting the ever so beautiful watermelon radish. If you're not familiar with this root vegetable, it's simply a milder & slightly sweeter version of a normal Radish.
The first recipe of the month is for watermelon radish chips. They are so simple to make that they barely requires formal instructions, but the level of deliciousness that they boast is on a whole other level. If you're typically a fan of home cooked chips, you'll love this watermelon radish version. They have all the qualities you've come to love in traditional potato chips, but with a slightly peppery & sweet taste that makes them a bit more interesting.
To whip yourself up a batch all you need is canola oil & about 1 pound of watermelon radishes. If your knife skills are on point you can finely chop the radishes into thin slivers, but I prefer to use a mandolin to get a more consistent slice. Once you've chops your radishes, lay them out on paper towel to dry as you heat the oil to 325 degrees. Once heated to the desired temperature, gently drop a handful of radishes into the oil and let brown for approximately one minute. Remove with a slotted spoon to a plate lined with paper towel and sprinkle with sea salt. Repeat and enjoy!