Contributed by (Adapted from www.janespice.com/recipes)

Ingredients

4- 6 Watermelon radish*
1 tsp coarse Salt
1/2 tsp ground Cumin
2 C Vegetable oil for frying

*Recipe can be reduced as necessary

Instructions

Peel the watermelon radish and thinly slice. If you have a mandolin, I would recommend using that as the slices would be uniform and cook evenly. Heat two cups of vegetable oil in small pot. When hot, toss a handful of radish, making sure that you don’t crowd the pot. Fry for approximately 8-10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up. They do take longer to crisp than potato chips. Place a paper towel on a plate, take fried watermelon chips out and place in a single layer—this helps to dry and crisp up the watermelon radish. Season with cumin salt. Continue until done. Season each batch separately and set aside. To make cumin salt—add one teaspoon salt and half teaspoon cumin and mix in a small bowl.

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