These Loaded Radish Chip Nachos are a yummy, colorful snack! Made with baked radish chips and topped with black beans, peppers, avocados, and cheese, they’re a gluten free and vegetarian spin on classic nachos.
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It’s radish season folks, and I’ve been having a lot of fun experimenting with these zesty little bulbs! For this recipe, I converted radishes into “chips” that make up the base of fully loaded, vegetarian nachos.
When radishes are cooked, they lose some of their spicy bite and can even become a little sweet. Because of this, I knew that baked radishes would be an awesome base for this recipe.
How to Make Baked Radish Chips
The first step in creating radish chip nachos is, of course, making the radish chips! This is way easier than you might think.
First, wash and trim the top and bottom of each radish. Then, run each radish through a mandoline to make perfectly thin “chips.” If you don’t have a mandoline, you can use a very sharp knife. However, you may get more uneven slices that don’t crisp up well if you do that.
Toss the radish chips in a small amount of oil until they are lightly coated. Then spread them out on two baking sheets lined with parchment paper. Be careful not to overlap them! Bake them for 13-15 minutes or until they crisp up and become wrinkly.
I’d recommend checking their progress starting at 10 minutes to make sure you don’t burn them.
Other Ingredients in Radish Chip Nachos
Once your radish chips are crisp, combine them onto just one baking sheet (keep the parchment paper underneath). Push them close together in the center (but not overlapping).
Top with chopped bell peppers, serrano or jalapeno, black beans, and shredded Mexican cheese. Pop the sheet back in the oven for 3-4 more minutes or until the cheese is melted. Take it out and add sliced avocado, cilantro, and a squeeze of lime. That’s it!
This recipes yields about 2-3 servings as a snack. It’s great for the Super Bowl or any game day, or just as an afternoon treat.
For other fun ways to use radishes, check out:
And don’t forget about these yummy game day snacks:
Loaded Radish Chip Nacos
- 15-18 radishes - about 2 bunches, thinly sliced
- 1 tbsp olive oil - enough to lightly coat the radish slices
- 1/2 bell pepper - diced
- 1/2 cup black beans - rinsed and drained
- 1 serrano pepper - seeded and diced; can sub jalapeno
- 3/4 cup shredded Mexican cheese
- 1 avocado - diced
- 2 tbsp cilantro - chopped
- 1 lime - for serving
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Prepare the radishes by washing them and trimming their tops and bottoms. Run each radish through a mandoline to get thin slices. If you do not have a mandoline, use a very sharp knife to carefully slice the radishes.
- Toss the radish slices in olive oil in a mixing bowl until they are very lightly coated. Transfer them to the baking sheets and spread them out without overlapping. Bake for 13-15 minutes or until they crisp up, shrink, and become wrinkly. Check their progress starting at 10 minutes to make sure they don't burn.
- While the radishes are baking, prepare the other ingredients by dicing the bell pepper, serrano pepper, avocado, and cilantro. Drain and rinse the black beans. Shred the cheese if it's not already shredded.
- When the radishes are ready, transfer them all to one baking sheet (keep the parchment paper underneath them). Push them towards the center without overlapping. Top the radish chips with the chopped bell and serrano peppers, black beans, and cheese.
- Bake the nachos for an additional 3-4 minutes or until the cheese is melted. Take them out of the oven and top with avocado, cilantro, and a squeeze of lime juice. Divide into 2-3 servings and transfer to serving plates. Enjoy!
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Happy radish eating!