- 4-6 cups grapeseed or canola oil, for deep frying
- 1 pound watermelon radishes, scrubbed well (do not peel)
- Sea salt
- In a medium saucepan, heat the oil to 325 degrees (a deep-fry thermometer clipped to the side of the pan is a helpful tool). You want the oil to be a few inches deep, with plenty of room for things to bubble up without spilling over as you drop in the chips.
- Slice the watermelon radishes thinly. A hand held mandoline is often helpful for this. Line a plate with several layers of paper towel.
- Test the temperature of the oil by adding one slice of radish to the pot. It should bubble aggressively and be golden brown in less than a minute. If this is the case, remove the test chip and flip it onto the paper towel to drain. Add a handful of chips, making sure to separate them as they go into the pot so they don't stick together. Turn them over as the edges brown, then take them out and drain them on the paper towel. Sprinkle them with a tiny bit of salt when they're hot. Serve immediately!