Fauxtato Chips

By Lena AbrahamUpdated: Aug 13, 2019

1 Rating

preview for Craving Potato Chips? Fauxtato Chips Are Here To Save The Day

We first caught wind of this idea from one of our favorite keto bloggers, Gnom-Gnom. She made these crazy Faux-tatos using daikon, and we knew we had to try it out for ourselves. We switched it up and used regular red radishes since they're easy to find, and opted for baking instead of frying. The result? Crispy, salty, light-as-air chips that are a million times better than potato chips. Try them dipped in homemade ranch dressing—we're hooked.

Air fryer enthusiasts! You can make this recipe, without any oil, in your air fryer! Just be sure to shake basket to flip the chips halfway through for even cooking.

P.S. You toootally don't have to peel the radishes! In fact, leaving on the red skin will give them a nice peppery flavor.

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Yields:: 4 serving(s)
Prep Time:: 20 mins
Total Time:: 1 hr 30 mins

Ingredients

1
bunch radishes (about 7 medium radishes)
1 tbsp.
vegetable oil
1/2 tsp.
garlic powder
Kosher salt
Freshly ground black pepper
Ranch, for dipping

Directions

For Oven
1. Step 1Preheat oven to 225°. If you'd like to remove the skins, use a vegetable peeler to remove all red skin from radishes. Using a mandoline, thinly slice radishes and place in a large bowl.
2. Step 2Add vegetable oil and garlic powder to radishes and season with salt and pepper. Toss to coat, then spread in an even layer on large baking sheets. Be sure none of the radishes are overlapping.
3. Step 3Bake until chips are crisp and slightly golden, 1 hour to 1 hour and 15 minutes. Let cool 5 minutes, then serve with ranch for dipping.
For Air Fryer
1. Step 1If you'd like to remove the skins, use a vegetable peeler to remove all red skin from radishes. Using a mandoline, thinly slice radishes and place in a large bowl.
2. Step 2Add garlic powder to radishes and season with salt and pepper. Toss to coat.
3. Step 3Working in batches, add to air fryer and cook at 350° for 6 to 7 minutes, shaking the basket halfway through, until chips are golden and crispy.

Parker Feierbach

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Lena Abraham

Contributor

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.