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Fresh Vegetable Chips

Fresh Vegetable Chips

From Better Homes and Gardens, June 2013

It's easier than you think to make crisp vegetable chips right at home. This recipe uses jicama, a popular Mexican turnip; daikon, a white Asian turnip; and radishes to make crunchy, delicious chips that are ready in just 30 minutes. Serve them with the caramelized onion dip.



12 oz. Large red radishes, trimmed (1 bunch)

1 small jicama, peeled

1 large daikon, peeled

1 tsp. smoked paprika

1 ¼ tsp. salt

¼ tsp. sugar

¼ tsp. ground black pepper

4 tsp. finely shredded lime peel

1 recipe Caramelized Onion Dip (optional)



  1. Slice radishes, jicama, and daikon about ¼ inch thick.  Halve large slices of jicama.  Transfer vegetables to platter.
  2. In a small bowl, combine smoked paprika*, salt, sugar, pepper, and lime peel.
  3. To serve, scatter paprika mixture over vegetables.  Serve with Caramelized Onion Dip, if desired. 


Cook’s Note:  If you cannot find smoked paprika or are sensitive to smoked products, try substituting 2 parts “regular” paprika and 1 part cumin.


Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota.  Helena lives in Minneapolis with her husband, Chris, and their four-year-old son, Zach.

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