Watermelon Radish Chips

Fry the watermelon radish the same way you would fry potato chips. The watermelon radish chips are crispy with great texture, slightly bitter with a sweet finish.

-Mix together 1 tsp sea salt and ½ tsp ground cumin in a small bowl. Set aside.

-Peel 2 watermelon radishes and thinly slice them. If you have a mandolin, use it so that as the slices will be uniform and cook evenly.

-Heat 2 cups of grapeseed oil in small pot.

-When hot, toss in a handful of the sliced radish, making sure that you don’t crowd the pot.

-Fry for approximately 8-10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up.

-Place a paper towel on a plate, take the fried watermelon chips out and place in a single layer—this helps to dry and crisp them up.

-Season with the cumin salt.

-Continue until done. Season each batch separately and set aside.

Turnip Chips

-Preheat oven to 375.

-Oil a baking sheet with about 1 TBS extra virgin olive oil or ghee.

-Using a mandolin or a sharp knife (carefully) cut the unpeeled turnips into thin slices.

-Put the turnips in a large bowl and sprinkle with 1 TBS olive oil, 1 TBS dried rosemary and a pinch of sea salt.

-Toss to coat and then spread out on the baking sheet.

-Bake for 15 minutes, then flip the turnips over and bake for about 10 minutes more.

-You want them to be brown and lightly crispy around the edges.

Sweet and Spicy Toasted Squash or Pumpkin Seeds

-Preheat your oven to 350 degrees.

-Scoop out and then rinse the seeds from a pumpkin or squash or two.

-Pat the seeds dry.

-Toss together with the following:

1 TBS brown sugar

½ tsp sea salt

1/8 tsp cayenne

1 TBS melted butter

-Toast in one layer in a shallow non-stick baking pan until golden, about 5 minutes, then stir and return to oven for another 5 minutes.