Ingredients
Scale
- 2 bunches of fresh red radishes (about 1 pound), leaves removed and tails trimmed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt (plus more for finishing)
- 1/4 teaspoon cracked black pepper
- 1/4 cup freshly grated Parmesan cheese (optional for extra crunch)
- Fresh parsley or chives for garnish
Instructions
- Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper. Thoroughly wash the radishes to remove any grit and trim off the stems and roots. Place the radishes in a large pot of boiling salted water and simmer for about 8 to 10 minutes, or until they are just tender enough to be pierced with a fork but not mushy. Drain them well and pat them completely dry with a kitchen towel. Removing excess moisture is the secret to getting that viral-worthy crunch!
- Place the dried radishes on the prepared baking sheet. Use the bottom of a heavy glass or a small bowl to gently press down on each radish until it is flattened to about 1/4-inch thickness. In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Drizzle this mixture over the smashed radishes, ensuring each one is well-coated. If you are using Parmesan cheese, sprinkle it generously over the top now. Roast in the center of the oven for 20 to 25 minutes, flipping them halfway through, until the edges are dark golden brown and crispy.
- Carefully remove the baking sheet from the oven. Transfer the crispy radishes to a serving platter while they are still piping hot. Sprinkle with a final pinch of flaky sea salt and a handful of chopped fresh parsley or chives for a burst of color and freshness. Serve them immediately alongside a creamy dipping sauce, like a lemon-herb aioli or a spicy ranch, for the ultimate experience.
- Cook Time: 45 minutes