I did a post some time ago about black radishes. Back then it was just a slight mention to go with my photographs. After reading several ways to cook them I decided to keep it simple and make radish chips. Everything about this root is strong. The aroma of it baking at 400 degrees was definitely earthy in a bad cabbage kind of way. Out of the oven and cooled it was still soft and bendable and fairly chewy to eat. Not what I wanted. So this time from a suggestion I decided to deep fry them. The results shown below were much better this time. The smell for one was not as intense as the first attempt. Eating it you could taste the radish’s slight spicy bite come through, to me it doesn’t scratch your throat like red radishes can. If I made this again I would slice the radishes even thinner for them to be crisper, they were still a little tough and chewy to eat as chips, it was more like jerky not what I expected.