Crispy Radish Top Chips

Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 2–4 (but you might eat the whole batch solo)

Why This Recipe Exists (And Why I Love It)

You know that moment when your CSA box or farmer's market haul gifts you a bunch of beautiful radishes, tops and all—and you just can’t toss the greens? Same. While radish top pesto has always been a go-to solution for using up those spicy greens, this time I wanted something a little crunchier… and snackable.

Enter: Radish Top Chips. These crispy little bites are somewhere between a kale chip and a roasted seaweed snack, with just the right touch of salt and umami. They’re light, they’re satisfying, and they make you feel like an absolute food genius for turning what’s often tossed, into something that disappears from the pan in minutes.

Once you get your hands on some fresh radish tops, give this recipe a try.

Bonus: It’s a great way to get even the veggie skeptics in your house on board with greens.

Why You’ll Love This Recipe

• Uses up radish greens—no waste!
• Quick to make and wildly snackable
• Nutritional yeast adds a cheesy, savory depth (or swap in parm)
• A crunchy topping for soups, grain bowls, or straight-up snacking

Ingredients

From the Palate Patch Garden

Radish Tops

For the Chips

• 2-3 cups radish top greens (from 1-2 bunches)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1-2 tablespoons nutritional yeast (or freshly grated parmesan) 

Instructions

Step 1: Prep the Leaves

1. Tear the radish greens from the stems and give them a good rinse. These greens can hold onto soil, so clean them well. Pat dry with a towel, then let air dry a bit more—the drier, the better. Moisture = soggy chips, and we’re here for crunch.
2. Tear larger leaves in half. Remember, they’ll shrink in the oven!

Step 2: Season the Greens

1. Preheat the oven to 300°F. 
2. Spread the radish greens in a single layer on the sheet. A little overlap is fine (it can add fun texture), but don’t pile them—give them space to crisp up.
3. Drizzle the olive oil over the leaves, sprinkle with sea salt, and toss gently to coat. You can do this directly on the baking sheet to save on dishes.

Step 3: Bake and Finish

1. Place the sheet in the oven and bake for 10 minutes. Then rotate the sheet and continue baking for 13–15 minutes, until the chips are darkened in color and crisp.
2. Remove from the oven, sprinkle with nutritional yeast (or parmesan while still warm), and let cool for about 5 minutes.
3. Use a spatula to gently lift the chips from the baking sheet and transfer them to a paper towel-lined plate to finish cooling. Let them cool completely before storing—this helps them stay crisp.

Notes & Tips

• Dry those greens well! This is the difference between steamed leaves and chips you’ll crave.
• Batch it up. If you’re working with lots of radish tops, bake in batches—crowding the pan leads to steaming, not crisping.
• Flavor swaps: Add smoked paprika, chili flakes, garlic powder, or lemon zest for extra zing.

Serving Suggestions

• Snack straight from the container like chips
• Crumble over creamy soups or roasted veggies for texture
• Toss into a grain bowl for extra crunch

Storage & Reheating

• Once completely cooled, store in an airtight container or zip-top bag at room temperature for up to 1 week. 

FAQs

Can I use other greens for this?
Yes! Try turnip greens, or kale if you’re feeling adventurous.

Can I make these in the air fryer?
Give it a shot! I'd recommend 325°F and check every 3–4 minutes until crisp.

Your Turn!

Tried this recipe? Tag @PalatePatch and show off your zero-waste snack skills.