Cinnamon Sugar Radish Chips

Cinnamon Sugar Radish Chips

I know, right?

Totally crazy.

And totally delicious. I don’t know how it happened, but it did.

In my mind, radishes fall in the same category as beets: earthy, red, and dirty tasting. And never to be experimented with.

You thought I was a radish lover? You are wrong. 

But what I found out today is that cinnamon sugar acts like magic with radishes.

I’m not even going to pretend to be sophisticated enough to describe what this power combo of radish and cinnamon sugar tasted like.

But, if you were going to make me, I’d say it tasted…

  • spicy
  • earthy
  • warm
  • a little bitter
  • but still sweet at the same time.

Cinnamon Sugar Radish Chips in a cup

Now if only I could be more grown up and start liking beets.

Sprinkle with cinnamon sugar and bathe them in creamy greek yogurt and sweet honey? Maybe I will. It seems to do the trick for these earthy, red, dirty tasting vegetables.

Cinnamon Sugar Radish Chips in Bowl

2.5 from 4 reviews
Cinnamon Sugar Radish Chips
Serves: 2-3
  • 10-15 radishes
  • 1 tbs. olive oil
  • ½ tbs. honey
  • 1-2 tbs. cinnamon sugar mixture
  1. Preheat your oven to 350ºF. Slice the radishes approximately ¼ inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl.
  2. Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.
  3. Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.

As you can see, I enjoyed them mixed in with greek yogurt and a spoonful of honey! I wanted to dip them in the greek yogurt and honey, but they came out so small that they were just begging to be sprinkled on the yogurt instead!

Cinnamon Sugar Radish Chips with Yogurt

The superdeep cut into my thumb (courtesy of the mandolin) was a small price to pay for these glorious little nuggets of flavor. But be careful, kids.

Any other radish ideas that might help me love radishes (or beets) without the cinnamon sugar?

Oh, and good news! If you want a more spicy, savory chip, check this out!

Subscribe for these valuable resources:
  • eCookbook with our top 25 recipes
  • Email Updates for new recipes
  • Exclusive discounts on our products



  1. I love radishes as my dad did,but never in my life would have thought to try this. May have to just do it

  2. Chester Needham says:

    The radishes sound like something to experiment with… …tasty, idea to play with…
    A suggestion for your beet ‘problem’: Baked, like a potato. Scrub well (don’t peel), snip off the root end, trim the stem end close, perforate the skin-they will pop in the oven and splatter a mess in the oven sometimes. Lightly oil the skin and toss ’em in a med hot oven till they test done with a fork. They should be on a sheet of foil or in a shallow pan or tray, they also tend to be juicy, and ‘leak’ onto the oven floor. Top with S & P, sour cream, a sprinkle of dill weed, whatever flavors appeal to you. The baking brings out a sweetness that goes really well with a grilled red meat.

    • Awesome! Thank you! That sounds fabulous… if that’s possible for beets! 😉

      • I too have always hated beets and radishes. I have always wanted to like them though. I found a recipe recently, for beets, that sounded some what tolerable. I altered to to suit my taste even better and now I am ADDICTED to them. The beets seem to loose that dirty earthy taste that I despise. Try it!

        2 large beets, peeled and sliced in 1/4 disks
        1 large sweet potato, peeled and sliced in 1/4 disks
        1 large onion, peeled and sliced in 1/4 disks
        1 tbl coconut oil or EVOO
        1 tbl honey or agave nectar
        salt and pepper to taste


        1. Preheat oven to 400.
        2. Fold two pcs of aluminum foil together to make one big piece. Coat one side of foil with cooking spray. Place everything on foil; season with salt and pepper. Wrap foil over beets. Make another foil sheet and wrap again (to catch any juice that drips out)
        3. Place packet on middle rack in oven. Cook 45-60 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving.

  3. Suzanne Ludlum says:

    What if one doesn’t have/want a microwave? Can’t you just roast?

    • Lindsay – and others with too many radishes;

      Radishes can be used as a substitute for the cucumbers in bread and butter pickles.
      Turns teh pickles a faint pinkish colour, but tastes wonderful!
      (Read about it on a blog- she had run out of cucumbers while making her pickles.)

      I an going to try the Cinnamon Apple Radish Chips and Maleeka’s beet recipe.
      (I’m jealous of people who say their radish season is over. We had a light dusting of snow yesterday and last night. Sigh, I’m worried that growing season is not going to happen.

  4. These look wonderful. I can’t wait to try them!!!

  5. Wow, I was wondering if radish chips would work! Thank you for the post and recipe!!! I am so trying this! Love your blog!

  6. I’ll have to try this recipe … looks yummy. Just wanted to let you know there is a kevlar glove that’s available for use on a mandolin. A friend of mine had to get one after doing real damage to her finger(s) as well. P.S. I’m not one for beets either, and grown-up or not, will most likely never try them again. Unless, of course it has something to do with ice cream ;o)

  7. shirleen says:

    I love a good radish but alwasy dipped in salt. Not super healthy. But I have the new microwave dehydater trays and may have to try this when radishs are in season. But beets will not pass these lips yuck. But can so see some other vegies made into chips!

  8. I made these today. Thought they were o.k., however while I was mixing them in the bowl with the oil, honey and cinnamon I was thinking this reminds me of apple pie filling. I didn’t think it would work that way, but thought why not try a cobbler or crisp with the crumble topping. It’s a little more sweet with the same texture as apples. I’m working on the cobbler now and will let you know how it turns out.

  9. marleen says:

    i have always loved radishes…but never used them in anything other than a salad with lemon and sprinkle of slat as a dressing…i love them.

  10. So excited to try these… :)

  11. I signed up for my first CSA this summer and got radishes this week. I had no idea what to do with them. After running a web search I came across this recipe. So I made it and OMG, who would have thought. Surprisingly good. Thank you.

  12. This recipe looks yummy! We started selling pre-sliced radish chips to make recipes like this one even quicker. Check it out!

  13. This is amazing! So sad that radishes are out of the season already…

  14. This is the most delicious thing I have ever tasted. Is it horrible that I ate 12 radishes in one sitting?
    Thank you so much!

  15. Hi,

    I tried making these today and my radishes did not turn crispy. They eventually ended up burning since I kept baking them waiting for them to turn hard. Any tips?

  16. I roast them and blend with low fat or Neufchâtel cream cheese and herbs for an uh-mazing dip (“Pink Dip” on my blog!)

    For beets, try boiling and pureeing and hiding in chocolate baked goods! Yum! Chocolate is very good at masking flavors! I save the beet water to either use in the recipe (if it calls for water or I need more liquid to compensate for using gluten-free flour) or freeze in ice cube trays to add to smoothies.
    Smoothies are another great way to get the beety nutrients without focussing on the flavor.

    For this recipe, coconut oil might be better, as it adds a little sweetness versus the savory flavor of the olive oil. Something to try.

  17. I definitely want to try these. I have SO MANY radishes that I was wondering if there would be a way to make these and store them to last awhile. Any suggestions???

  18. I had the same problem as Lola. Followed recipe exactly, but my radishes never got crispy. Bummer.

  19. Using winter radishes from my CSA, I thought 1/4 inch was too thick so I sliced half paper thin and the other the recommended thickness. The paper thin ones crisped up perfectly for me. I’ll have to try again to get the right amount of sauce, too.

  20. I made this and followed as close to recipe as I could, but mine never got crispy. Loved the flavor even soft, like sweet yumminess. Any ideas what went wrong, why they didn’t crisp up?
    I cut them all 1/8 inch, used coconut oil, trivia, cinnamon. There wasn’t any liquid after microwaving and they weren’t very soft, do you think they needed more nuke time to release moisture?

  21. Suzanne says:

    I was an adult before I learned that the rest of the world did NOT eat radishes with peanut butter like I grew up doing. We’d get a spoonful of peanut butter on our plate and use a knife to smear a bit on the radish before each bite. It cut down on the spiciness. Not sure where my grandpa picked up that habit, but that’s how he always ate them and taught us all to eat them too.

  22. On the beet thing — try juicing: 1 navel orange, 1 granny smith apple, 1 lime (forget peeling), 1 beet (peeled and cut into smaller pieces), 3 medium carrots, 1 cucumber (peeled), 3-4 leaves of green-leaf lettuce, 1″ chunk of ginger. Juice all, add ice, enjoy!

    This is one of my favorite juices. The citrus helps cut the dirt flavor of the beet, and the ginger adds a nice kick.

    Also, try BORSCHT… yeah, I know, but it really is yummy, especially if the recipe includes caraway seed and dill weed. Adjust the vinegar to your liking. And of course, try any recipes on Pinterest that sound interesting.

  23. My radishes never got crispy, but they were good nonetheless:)

Speak Your Mind


Rate this recipe: