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White Radish Crisps




Source of Recipe


Marilyn
1 medium daikon white radish
garlic oil
seasoned salt

Shred the radish using the largest holes on a grater. Fill a 9” skillet with garlic oil (about 1/4 full). Heat oil until very hot. Fry the radish shreddings until golden. Remove from oil with a slotted spoon and drain on paper towels or brown paper. Sprinkle with seasoning salt. I used Austin’s Angus Acres–Black Angus Steak Seasoning.

Serves 2

These crisps reminded me of French’s French Fried Onions that top a Green Bean Casserole. We topped a cauliflower casserole with them and it tasted great.

Carbs per serving – 1.8