Recipe Review: Cinnamon Sugar Radish Chips

Yes, you read that right……the recipe IS for Cinnamon Sugar Radish Chips.

I was surfing Pinterest this morning and came across a Pin from “pinch of yum” for these treats and could not resist giving them a try.  It’s not often that you can say or write, “I just happened to have a big bag of radishes in the fridge,” [or maybe YOU can say that often, but I most assuredly cannot] so it seemed like it was meant to be.

I’m not really a huge fan of radishes – I can take or leave them; so I’m not sure what it was that really intrigued me about this recipe – perhaps the odd juxtaposition of sweet against bitter….oh well, in truth it doesn’t really matter why…..

The following are some pics of my cinnamony sweet radish journey:

Rinsed RadishesI started by washing the radishes and draining them in a colander.

Setting Mandoline

Getting the Setting RightThen I got out my OXO mandoline slicer and set it to 1/4″ thick to cut the radishes.

Let me just digress for a moment and tell you why I love my OXO mandoline slicer.  First, it is affordable.  For years I wanted to purchase a mandoline, but the prices were offputting.  This one is affordable for many budgets.  Next, it is EASY to use.  With the exception of the cutting blade and the hand guard, everything is housed in one structure.  That means it only takes a quick turn of a dial to change the thickness of the slice and to switch to julienne cutting.  Also, the legs fold down, which means the unit stores flat – great for small kitchens. And it is easy to clean IF you clean it immediately after use.  And please, please, please remember to take the blade out and clean it separately or there’s no telling what kind of germs you will breed!  Finally, it comes with a hand guard for holding food as you slice it, which I highly recommend if you want to keep your fingers!  Many people express fear with respect to using a mandoline because they’ve heard about someone cutting himself or herself while using it.  I would venture a guess (there is no science behind this opinion) that in 99% of the cases where someone gets cut using a mandoline, it is because he/she did not use the hand guard. THIS IS A SHARP PIECE OF EQUIPMENT!  If it weren’t sharp, it wouldn’t work.  And the manufacturer includes the hand guard for a reason.  You are NOT too cool to use it.  You are NOT too smart to use it.  To paraphrase Nike, JUST USE IT!  Rant over.

One Quarter Inch Thick

Although I was (and still am as the chips are STILL in the oven past the time the recipe called for) skeptical about cutting the radishes so thick, I sliced them to 1/4″ thickness.

Radishes in Microwave Safe Bowl

Next I microwaved them for 30 seconds as the recipe instructs.  The 30 seconds truly didn’t seem to do anything, so I added another 30 seconds.  The recipe says to microwave the radishes to soften them, but I’m not sure even 1 minute did much toward softening them, but I continued as the recipe instructs

Tossing with Olive Oil & Honey

….I drained the radishes and put them in a larger bowl where I tossed them with olive oil, honey and cinnamon sugar.

Lined Up on Sheet Tray

Lined Up on Sheet Tray

In the Oven

Then I lined them in a single layer on a sheet tray and put them into a 350 degree F oven for 15 minutes.  I took them out of the oven, flipped them over, reduced the temperature to 225 degrees F and put them back in for 20 minutes.

As I write I am into my FOURTH round of 20 minutes at 225 degrees F and they look like they’re going to need significantly more time.

If I had to guess, I’d say the recipe writer estimated that the radishes were cut to 1/4″ thick, but they were actually more like 1/8″ thick….which makes A LOT of difference.  But I will press on and let you know how long it takes until I finally get chips.

Crisped ChipsAfter 3 hours and 10 minutes I took the “chips” out of the oven because I didn’t want them to burn.  After cooling they are somewhat crisp, but some are still chewy on the inside.

I really appreciate other bloggers and all the work that goes into photographing and testing recipes, and I know how frustrating it can be to go from simply cooking something to getting it all on paper in a way that makes sense to others.  But I would beg bloggers (myself included) to please work through that frustration and try to be as accurate as you can when writing your recipes.  I’d even recommend having someone else test your recipes before you publish them so that your readers aren’t frustrated when trying to replicate your results at home!  I know oven temperatures vary and readers can make mistakes, but when you present a recipe online readers expect to be able to make it as instructed with a little variation – as if they were using a cookbook.  I don’t know about you, but if I make a handful of recipes from a cookbook and they don’t turn out as expected based upon the recipe, then I rarely reach for that cookbook again.  I’d hate for blog readers to stop reaching for your blog when a little clarity or testing/re-testing on your part could have saved the reader from frustration!

That being said – if you ever make one of my recipes and have trouble; please, please, please let me know!!!!  I will either take the recipe down and retest it or (depending on the issue) I will append it with your notes!

All things considered, I would give the Cinnamon Sugar Radish Chips recipe from ‘pinch of yum’ 2 M’s out of 5:

The results were OK, but the timing was WWWWWAAAAAYYYYY off.  I do like the balance of sweet and slightly bitter, but I think they would have turned out much better if they had been sliced 1/8″ thick rather than 1/4″ thick.  If you make the Cinnamon Sugar Radish Chips, let me know if your experience was like mine!

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