Low Histamine Baked Radish Chips with Chive Salt
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Learn more →Ingredients
4 servings
- 1 lb radishes (about 2 bunches), tops removed
- 1 ½ tbsp olive oil
- ½ tsp fine sea salt
For the chive salt
- 3 tbsp fresh chives, finely choppedIngredient note
Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 2 1/4 teaspoons per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
- ½ tsp flaky sea salt
- ¼ tsp garlic powder (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the radishes into rounds about 1/16-inch (1–2 mm) thick — thin enough to see light through but not so thin they tear.
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