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Fresh vegetable chips

SERVINGS
Makes 12 servings
RATE THIS RECIPE
(0)
SERVINGS
Makes 12 servings
RATE THIS RECIPE
(0)

Ingredients

For chips:
  • 12 ounce large red radishes, trimmed (1 bunch)
  • 1 ounce small jicama, peeled
  • 1 ounce large daikon, peeled
  • 1 teaspoon smoked paprika
  • 1 teaspoon 1⁄4 tsp. salt
  • 4 teaspoon finely shredded lime peel
  • 1 teaspoon recipe caramelized onion dip
  • For dip:
  • 12 ounce large red radishes, trimmed (1 bunch)
  • 1 ounce small jicama, peeled
  • 1 ounce large daikon, peeled
  • 1 teaspoon smoked paprika
  • 1 teaspoon 1⁄4 tsp. salt
  • 4 teaspoon finely shredded lime peel
  • 1 teaspoon recipe caramelized onion dip
  • 2 tablespoon olive oil
  • 2 tablespoon large onions, chopped (2 cups)
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 4 clove garlic, minced
  • 1 clove 1⁄2 cups light sour cream
  • Preparation

    Baking Directions:

    For chips:1. Slice radishes, jicama, and daikon about 1/4 inch thick.

    Halve large slices of jicama.

    Transfer vegetables to platter.

    2.

    In a small bowl, combine smoked paprika, salt, sugar, pepper, and lime peel.

    3.

    To serve, scatter paprika mixture over vegetables.

    For onion dip:1. In a large skillet, heat oil over medium heat.

    Add onions, sugar, and 1/2 tsp.

    of salt; toss.

    Reduce heat to medium-low.

    Cook and stir onions until golden, 15 to 20 minutes.

    Remove from heat; cool.

    Stir in garlic.

    2.

    In a medium bowl combine the cooled onion mixture, sour cream, mayonnaise, remaining 1/2 tsp.

    salt, and pepper.

    Cover; chill 1 hour to blend flavors.

    3.

    Transfer to a serving bowl; stir.