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Recipes
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Anti-griddle
chamber vacuum
Control Freak
Rotavap
Smoking gun
sonicprep
Sous vide
Blast Chiller Freezer
DRY AGER
Excalibur
Freeze Dry
Kopa
My cook
Mychef
Otto Wilde
Rowzer Plus
CVAP
Menu
All
Anti-griddle
chamber vacuum
Control Freak
Rotavap
Smoking gun
sonicprep
Sous vide
Blast Chiller Freezer
DRY AGER
Excalibur
Freeze Dry
Kopa
My cook
Mychef
Otto Wilde
Rowzer Plus
CVAP
Radish Chips
Ingredients:
Radishes
Salt
Preparation:
Wash radishes well.
Cut off the stems and root ends of the radishes.
Slice radishes to 1/8″ thick using a mandoline.
Place radishes on Excalibur Dehydrator tray in a single layer. Do not overlap the slices.
Sprinkle salt over the chips. You can also add other desired seasonings (pepper, garlic, herbs, etc.)
Dry at 125° F for 5-9 hours or until crisp.
