Leslie Santarina's Black Radish chips
Pot d'Huile olive oil (as desired, PdH recommends 5ml per serving)
Your choice of salt (Leslie used black lava sea salt from Iceland)
Preheat oven to 400F.
Scrub black radishes.
Peel off skin in strips and leave some intact, so chips have fun stripe-y edges.
Slice radishes paper thin using a mandolin vegetable slicer.
Drizzle regular olive oil on slices to coat them a bit. No need to add any salt or pepper, as black radishes are naturally spicy.
Lay slices on a non-stick cookie sheet or parchment paper.
Place in oven for 7-9 minutes. Keep an eye on the chips and wait for them to turn slightly golden brown and the edges to crisp.
Remove from oven. Let them cool a bit.
Using a small spray bottle, spritz chips with 5ml Pot d'Huile and sprinkle on salt. Serve.