2 watermelon radishes1/2 to 1 teaspoon coarse salt 1/4 to 1/2 teaspoon ground cumin 2 cups vegetable oil for frying
Peel the watermelon radish and thinly slice. If you have a mandolin, I would reccomend using that as the slices would be uniform and cook evenly.
Heat two cups of vegetable oil in small pot. When hot, toss a handful of radish, making sure that you don’t crowd the pot.
Fry for approximately 8 to 10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up. They do take longer to crisp than potato chips.
Place a paper towel on a plate, take fried watermelon chips out and place in a single layer—this helps to dry and crisp up the watermelon radish. Season with cumin salt.
Continue until done. Season each batch separately and set aside.
To make cumin salt—add one teaspoon salt and half teaspoon cumin and mix in a small bowl.