Hello from LA! We are finally at our final destination on our Pacific Coast Highway road trip and I’m seriously loving all the palm trees, sunshine, and the warm weather. I’d rather not got back to NorCal but we’ll be heading back on January 1st. At least that’s the plan for now.
I also plan to do a blog post on this trip with my mom and how we handled being on an AIP diet for almost 2 weeks while on the road, so stay tuned! In the meantime, I’m excited to share this delicious daikon radish fries with you. These are AIP as well, and I made them so my mom and I can enjoy them together.
If you are even a little bit normal, fries are the best, most addicting things ever. I can go to town on them, but I don’t love the crappy oils that they cook them in at restaurants and I can feel the brain fog afterwards. So I try to make them at home often, and these daikon radish fries came together the other day when I had a giant daikon radish leftover after making my slow cooker Korean short ribs.
If they look slightly burnt, that’s all good. That just means they crisped up nicely and will give that delicious crunch. My only complaint was that I didn’t make enough! These were dangerously addicting and were gone in no time. My mom couldn’t stop raving about how good they were.
If you are looking for a tasty and addicting fries recipes that’s healthy and lower in carbs, you need to make these daikon radish fries because they are awesome!
- 1 large daikon radish
- 2 tbsp coconut oil, softened
- ½ tsp salt
- 1 tsp fresh thyme leaves
- Preheat oven to 400 degrees F.
- Use a shark knife to cut the radish into fries, about ½ inch thick and 3 inches long.
- Soak under water for 20-30 minutes to get rid of excess starch. Drain and pay dry.
- Place the radish fries in a large bowl with coconut oil, salt and ½ tsp thyme leaves. Toss until the fries are coated in seasoning.
- Lay the fries on a baking sheet in a single layer, making sure the pan isn't too crowded.
- Bake for 50 minutes, flipping the fries half way through, until the fries are darker in color and crispy.*
- Sprinkle with the rest of the thyme leaves and eat with your favorite dipping sauce!