Figuring out what to do with that CSA daikon…


By Scott Chan

It’s CSA pick-up day. You open the bag and find your favorite veggie friend who ends up withering in the fridge half the time because you’re not sure what to do with it. Daikon. Besides soups and pickling, WHAT CAN YOU DO?

Last night I decided to make daikon chips. It was fairly quick and simple. I used a vegetable slicer, like the one featured below, and sliced them in to small circles.


I then poured a little bit of¬†grapeseed oil (you can use olive oil too) over the daikon circles, making sure not to put too much to the point where everything is covered in oil. Afterwards, I took small pinches of sea salt and sprinkled it over the circles. The key to both of these steps…do it sparingly. If you do too much it’s going to be one salty/oily mess, trust me.

Once all that is done, I used a dehydrator (for those without one an oven can also suffice I hear) and threw it in there for 8 hours, at 145 degrees. I’m guessing the oven will be less time at higher heat, but I have not been able to test it out!


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