Kinda – sometimes you need a salty treat. My husband loves potato chips. They don’t really work out so well for me. I decided I would try to come up with a just as delicious alternative. (I know what you’re saying – “Get real Kate – a healthy substitute for the deliciousness that is potato chips? Check your blood sugar hon!”). Hear me out.
Heard of daikon? Maybe…have you used it? I did once or twice in a stir fry – it was ok, pretty much took on the flavor of whatever I was cooking, but overall definitely doable. Our CSA (community supported agriculture) Finn Meadows Farm recently had some and so it found its way back to our fridge again.
In pursuit of a salty snack that would not send my blood sugar sky rocketing for the rest of the day, I decided to give the daikon a whirl – after all people make chips out of kale. Plus daikon is supposed to help insulin resistance – double win.
I sliced the daikon (in my second attempt I sliced thinner) and laid the slices on a single layer on a foil covered baking sheet. I then drizzled olive oil over them. For the entire sheet I used 3 table spoons of oil and honestly probably could have gotten away with 2 if I had not been rushing. Topped with garlic powder and tumeric (you know that super spice you have been hearing about) I roasted them on 350 for a good 20 minutes and then kept checking every few minutes for when they started to brown. Once they came out, I sprinkled sea salt on them.
Um delish. I know I made them and everything but even if I didn’t they were still awesome. I literally had to hide some from my husband so he wouldn’t eat them all! The only piece I’m trying to work out is how to get them to dry out a bit more. Any suggestions are welcome!
One radish does have ~15 grams of carbs per 7 inches according to a nutrition calculator I found online. The glycemic load however is about 3 according to the same site.