Watermelon Radish Chips with Green Goddess

by Gina Solon


  • 3-4 watermelon radishes, washed
  • 4-6 cups vegetable oil, for frying
  • Salt and pepper
  • 1 cup sour cream
  • 3/4 cup whole milk plain yogurt
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • 1/2 avocado
  • 2-3 tablespoons tarragon
  • 1/3 cup of each of the following, chopped: basil, dill, cilantro, chives and parsley
  • Salt and pepper
Watermelon Radish Chips with Green Goddess

Gabriela Herman

Fill a large pot with the vegetable oil and, over medium high heat, bring the oil to about 325°. (A candy thermometer comes in handy here.)
While the oil is heating, slice the radishes with a mandolin. Once the oil reaches the desired temperature, drop a slice of radish in to test. If it browns nicely in under a minute the oil is ready.
Add radish slices to the oil, four or five slices at a time, being careful not to overcrowd the pot. Remove the chips with tongs or a slotted spoon and transfer onto a paper bag or paper towels. Season with salt and pepper while still hot. Serve with green goddess dip.
For the green goddess, rinse herbs and pat dry with a paper towel. In a food processor, add sour cream, yogurt and lemon. Pulse once or twice, and then add garlic, avocado, tarragon and the fresh herbs and blend until well mixed and the herbs are finely chopped. Season with salt and pepper to taste.

Yield: 4 servings, 2 cups of dressing