Post and recipe contributed by Katrina Kairys.
Daikon. Even if you claim you haven’t heard of it, I bet you’ve eaten it before. Ever poked at the curly white stuff on the edge of your sushi plate? Maybe grabbed a piece or two unsure if you were eating the garnish? It turns out that it’s good to eat and especially good for you! A hundred grams will give you 36% of the daily recommended intake of vitamin C. When eaten raw, it has a slight peppery taste but it’s much milder than horseradish. You can eat it in a slaw or toss it into a stir-fry. During my (rather short) cooking career, I have managed to turn almost any vegetable into a chip: kale, zucchini, beets, sweet potato, squash and more. They’re great for when you’re craving something salty and crunchy. Thanks to veggie chips I can kiss Doritos goodbye!
Now for this recipe I don’t use any oil on the chips, just canola-based cooking spray. While some recipes call for a tablespoon or more of oil, I find that it makes the chips too soggy. Additionally, make sure you don’t salt the daikon beforehand. Ever study osmosis in grade school? As you probably know, salt draws out moisture so the daikon will shrink too much before you start cooking it. One twist I added to this recipe was wasabi powder. Typically the powder is used to make wasabi paste, another sushi staple. I sparingly sifted wasabi powder directly onto the chips to give them a hint of that wasabi “zing”. But fear not, these won’t leave you with a sniffling nose and watering eyes.
Wasabi Daikon Chips
Prep time: 10 minutes
Cook time: 30 minutes
2 daikon radishes (oriental radish/white radish)
1 tsp wasabi powder
1 tsp salt
pinch of pepper
1. Preheat the oven to 375 and lightly spray a baking sheet with cooking spray.
2. Thinly slice the daikon using a knife or mandolin.
3. Lay the daikon slices on a plate and using a fine sifter, sift the wasabi evenly over them. (Since I didn’t have a fine enough sifter, I used my tea-steeping spoon and it worked perfectly.)
4. Place the chips on the baking sheet and cook for 15 minutes.
5. Take out the tray and lightly salt and pepper the chips. Then flip them over and bake them for another 15 minutes. (Watch them carefully, as thinner or smaller pieces can burn quickly).
"My interest in cooking began with a goal to eat healthy and use clean (and pronounceable) ingredients. After months of steamed veggies and chicken I got bored quickly. I started visiting Montreal's local markets and learned what a spice rack was. Montreal has turned me into foodie extraordinaire, and I now experiment with vegan, paleo, and gluten-free recipes that pack tons of flavour. Mind you, I'll add the occasional slice of butter or full-fat cheese to my recipes, but I'll warn you beforehand!" - Katrina