Mold Detox Friendly Baked Radish Chips with Chive Salt
Crunchy, savory, and genuinely satisfying, these thin-sliced radish chips are the kind of snack that makes you forget you're eating something that's actually good for you. Radishes are a fantastic choice for anyone navigating a mold detox protocol — they're a fresh, low-sugar vegetable with none of the fermented, aged, or processed ingredients that can be problematic. Olive oil, sea salt, and fresh chives round out the ingredient list, keeping everything clean and straightforward. The key to getting that real chip crunch is patting the slices completely dry before baking, then giving them enough time in the oven to shed all their moisture and crisp up at the edges. The finishing chive salt — flaky salt mixed with freshly chopped chives and optional garlic powder — adds a bright, herby punch that makes these feel genuinely snack-worthy rather than just virtuous. One batch makes four servings, so they're easy to prep for the week or share without anyone feeling like they're missing out.
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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 chopped
- 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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