Black Radish “Chips” Recipe

My vegetable basket this week included three black radishes, oblong and rather large. Black radish is another one of those forgotten vegetables, so I was quite happy for the chance to experiment with it.

Last time I had bought a black radish, I had used it raw in a yogurt-dressed salad, and had been rather unimpressed. I realize in hindsight that it probably wasn’t very fresh: it was much limper than the crisp and vigorous ones I got this week. Still, I wanted to try them in their cooked form this time.

One of them I cut up in matchsticks and added to an Asian stir-fry, to very good results. And I decided to bake the two remaining ones: baking is my favorite cooking method for root vegetables, as it brings out their sweetness in a delightful way.

These oven-baked black radish chips turned out really well: their natural pungency is toned down by the baking, yet the edge remains, and they proved quite addictive.

In slicing them up, I also discovered how beautiful this vegetable is, with the white on white sunray pattern on each slice. Afterwards, I thought it would have been even nicer to leave half of the peel on, in stripes, so that each of the slices would have dashes on the rim.

Black Radishes

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Black Radish Chips Recipe

Black Radish Chips Recipe


  • 2 large black radishes
  • olive oil
  • balsamic vinegar
  • salt, pepper
  • piment d'Espelette (optional, substitute chili flakes)


  1. Preheat the oven to 200°C (400°F). Grease a baking dish (unless it is non-stick).
  2. Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired.
  3. Slice the radishes thinly -- very thin slices will be more chip-like, slightly thicker slices will be moister -- and put the slices in the baking dish.
  4. Pour a little olive oil and a little vinegar, and sprinkle with salt, pepper and piment d'Espelette. Toss to coat. Adjust the amounts so all the slices look comfortably dressed, but not drenched.
  5. Put in the oven to bake for about 20 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.
  • Do you have a picture of a black radish? I would like to see; what one looks like.

  • Jacob – I didn’t take a picture of the black radishes whole, as they are not the most photogenic vegetable, but I guess a good description would be to say that they looked like oversized black carrots…

  • I’ve always been a fan of eating the really spicy German black radish sliced and raw with a dish of kosher salt to dip it in and a cold lager. It’s perfect sports-watching couch potato food.

  • Barrett – I *love* the idea of the couch potato eating black radish! :)

  • Clotilde, you might be interested in some chips I had in a brasserie near the pont de l’Alma not long ago: they were made with sweet potatoes. Very nice! It was the first place on the left coming away from the river on avenue Georges V.

  • Amy C.

    I just bought one of these ugly suckers at my local Monoprix. I’ve probably overlooked them every other time, but since reading your piece on them, I had to take another look and plopped one in my panier. Radis noir ce soir !

  • Meg – Thanks for the tip! Sweet potato chips can also be bought from the ethnic grocery stores in the rue de Clignancourt, but I have to try and make my own!

    Amy – Sooooo? Whaddidya think?

  • Amy C.

    Well, mine came out a bit soggy. I don’t think I heeded your “comfortably dressed” advice very well. Perhaps I had too many slices piled on top of each other. They were tasty, but I would have rather preferred veritable crunchy chips. Must try again soon.

  • Vera


    I just discovered your blog and I am so inspired! I spent 7 months in France as a student studying economics and this blog brings me back to the wonderful memories of French cuisine as well as sparking my imagination as I cook.

    Our family hails from St. Petersburg, Russia and has always prepared Black Radishes grated and mixed with plenty of sauteed onions, salt, and a bit of mayo. Its delicious

  • Cookie

    Wow!! Thanks for all the helpful tips on how to prepare these radises. I purchased some in a hurry from a local fruit and veggie market. Not paying attention to what I was grabbing I thought they were beets. Of course once I cut them open I was surprised to see they were a radish. I actually juiced one and added it to strawberries, mangos, bannana, lime, pear and pineapple. It was actually a very good smoothie. I will try all of the recipies posted. Thanks be happy amd eat good food.

  • merry

    I followed your black radish exactly: sliced the radishes thinly, added the other ingredients and put into a 430F oven. In less than 15 minutes, naught but ashes remained. How on earth did yours cook for 40 minutes?

    • Sorry you didn’t have good results! It’s probably a question of how thinly you sliced your radishes, and also their water content…

  • Josh

    Indeed, I too let them go for 40 minutes. Burnt to a complete crisp! I’m bummed, too, as I was looking forward to trying the radishes this way. Oh well.

  • Zao Xang

    #3.1 for eating; http://

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