Prep the radishes. Rinse and dry your radishes well. Slice off the root and stem ends.

Slice thin and even. Use a sharp knife or mandoline to slice radishes into 1/16–1/8-inch rounds. Thinner slices crisp better, but avoid paper-thin if you want a little chew in the center.

Optional soak. For extra crispness, soak slices in cold water for 10 minutes to remove some starch and heat. Drain and pat very dry with a clean towel. Moisture is the enemy of crisp chips.

Season. In a bowl, toss slices with oil, salt, pepper, garlic powder, and smoked paprika. Start light on salt; you can add more after frying.

Preheat the air fryer. Set to 350°F (175°C) for 3 minutes. Lightly spray the basket if sticking is a concern.

Arrange in a single layer. Place slices in the basket without overlapping. Work in batches for even results.

Air fry. Cook at 350°F (175°C) for 8–12 minutes, shaking or flipping halfway. Watch closely after minute 7; thin slices can brown fast. You’re aiming for curled edges and light golden spots.

Finish and taste. Transfer chips to a rack or paper towel. Sprinkle a pinch of salt while hot. Add optional lemon, herbs, or Parmesan.

Repeat. Continue with remaining slices. If your later batches brown too quickly, reduce the temperature to 330–340°F (165–170°C).

Serve. Enjoy warm on their own, with dips, or as a crunchy topper for salads, soups, or grain bowls.