Low Carb Keto Air Fryer Radish Chips Recipe

I’m sharing a quick air fryer method for Keto Radish Chips that turns ordinary radishes into a clever low-carb side or savory snack with one surprising step you’ll want to read about.

I love turning humble radishes into something unexpectedly crunchy and flavor packed. I slice radishes thin and sometimes sprinkle grated Parmesan cheese, then air fry till they shatter into crisp bites.

They sneak into snack time under the name Keto Radish Chips and even get mistaken for fried stuff by guests. If you think radishes are only for salads think again.

I still cant believe how something so simple becomes one of my favorite Keto Air Fryer Appetizers, and every time someone asks what it is I watch their face when they bite in. You might not expect much, but these really surprise you.

Ingredients

• Radishes: crisp, peppery root veg that give chips a light crunch, low carb, vitamin C.
• Olive or avocado oil: healthy fats that help browning and crisping, adds richness and satiety.
• Parmesan: salty, umami boost that crisps to golden bits, adds protein and calcium.
• Nutritional yeast: cheesy, dairy free option, adds B vitamins and savory depth.
• Smoked paprika: warm, smoky flavor that makes chips taste like roasted barbecue, kinda addicting.
• Garlic powder: quick intense garlic hit without moisture, enhances savory flavor, dont overpower.
• Fresh parsley or chives: bright herbal finish, adds color and a fresh pop.

Ingredient Quantities

• 1 pound (about 450 g) radishes, trimed and thinly sliced
• 1 to 2 tablespoons extra virgin olive oil or avocado oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 2 tablespoons grated Parmesan cheese (optional for a crispy cheesy finish)
• 2 tablespoons nutritional yeast (optional dairy free alternative)
• Cooking spray or a little extra oil, as needed (optional)
• Fresh parsley or chives, chopped, for garnish (optional)

How to Make this

1. Wash and trim 1 pound radishes, slice as thin as possible (use a mandoline if you have one, but watch your fingers), then spread slices on a clean towel or paper towels and pat very dry to remove surface moisture.

2. If you want extra crispness, sprinkle 1/2 teaspoon fine sea salt over the slices and let sit 8 to 10 minutes, then pat dry again to pull out more water.

3. Preheat your air fryer to 375°F (190°C) for 3 to 5 minutes while you finish prepping.

4. In a large bowl toss the dried radish slices with 1 to 2 tablespoons extra virgin olive oil or avocado oil, 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon smoked paprika until evenly coated.

5. Arrange radish slices in a single layer in the air fryer basket, do not overlap; work in batches if needed. Use a light spray of cooking spray or a little extra oil on the basket or on the slices if your fryer sticks.

6. Air fry at 375°F (190°C) for 8 minutes, then shake the basket or flip the chips and check for color; continue 2 to 6 more minutes until edges are golden and crisp but not burnt, they crisp more as they cool so stop a bit earlier if unsure.

7. If using 2 tablespoons grated Parmesan or 2 tablespoons nutritional yeast, sprinkle it on during the last 1 to 2 minutes of cooking so it melts or adheres without burning.

8. Transfer chips to a cooling rack or paper towel in a single layer right away so steam doesn’t make them soggy, and let them rest 2 to 3 minutes to finish crisping.

9. Season to taste with a tiny extra pinch of sea salt if needed, garnish with chopped fresh parsley or chives and serve warm.

Equipment Needed

1. Mandoline slicer or a very sharp chef’s knife, for super thin slices (watch your fingers)
2. Sturdy cutting board
3. Clean kitchen towel or paper towels, to pat the radish slices dry
4. Large mixing bowl, to toss slices with oil and spices
5. Measuring spoons, for the salt, pepper, garlic powder and paprika
6. Air fryer with basket, preheats to 375°F and holds single layer batches
7. Tongs or a small spatula, to flip or remove chips without burning your hands
8. Cooling rack (or extra paper towels), so chips crisp instead of steaming
9. Microplane or small grater, for the Parmesan or to dust on nutritional yeast (optional)

FAQ

Low Carb Keto Air Fryer Radish Chips Recipe Substitutions and Variations

• Radishes -> daikon radish (similar texture but milder), or thinly sliced kohlrabi for extra crunch; if using kohlrabi you’ll need a little more cook time.
• Parmesan cheese -> crushed pork rinds or almond flour + salt and garlic powder for a crunchy keto coating, or Pecorino Romano for a sharper, saltier finish.
• Extra virgin olive oil -> avocado oil for a higher smoke point, melted ghee for a buttery note, or a light cooking spray to cut fat.
• Smoked paprika -> regular paprika plus a pinch of ground cumin or chipotle powder for smokiness, or smoked salt if you want the smoke without extra heat.

Pro Tips

1) Pat those slices bone dry, really. If theyre wet they wont crisp no matter how long you cook them, and a quick salt-sweat (let sit 8 to 10 minutes then pat again) pulls out water fast. Use paper towels and press, dont rub or youll mash them.

2) Work in single layers and dont crowd the basket, even if it means doing more batches. Overlap = steam = soggy chips. If you have to, use a light spray of oil on the basket not on every slice, it sticks less that way.

3) Add cheese or nutritional yeast at the very end, like the last minute or two. Put it on earlier and it’ll burn or go bitter, and if you wait until after cooking it wont stick as well unless the chips are still slightly hot.

4) Cool on a wire rack right away and resist eating straight from the basket. They crisp up more as they cool and sitting on paper towel traps steam and makes them limp. If you want extra flavor toss with a pinch of flaky salt or chopped herbs right before serving.