Crispy Daikon Fries

Low Carb / Keto / Gluten Free

One of my ultimate comfort foods is a big plate of french fries topped with bacon and cheddar cheese! While I do still sometimes indulge in these (no worries, I still make everything myself without gluten/strange ingredients), I am always looking for side dishes that I can make on a more regular basis that are equally delicious and a little lighter in carbohydrates.

After hours of researching root vegetables, I decided I would attempt to make fries out of daikon radish!

A daikon radish? What the f*&% is that? I immediately thought the same thing. Apparently, daikon radish is a very popular vegetable in Asia that is used in many different soups, salads and fermented foods.

First off, I have never cooked with a daikon radish before I started on my quest for a low carb french fries substitute. It was a new vegetable to me and I was actually kind of freaked out by it's size. Couple that with the fact that these are so hard to find in Pittsburgh (I had to go to an Asian grocer) and you'd say this was quite an expedition of an experiment.

Fortunately for me, the time it took to make these fries definitely paid off and I've since made these weekly.

The outcome of this recipe is a crispy exterior and a soft interior, with just a slight natural sweetness. This makes it the perfect vehicle for herbs and spices.

I really enjoy the versatility of this recipe most of all. Some days, I like to spice these with cinnamon and cumin. Others, I just like them roasted with salt and pepper, then topped with raw cheddar cheese and bacon. My favorite way to eat these however, is drizzled with truffle oil and topped with a pungent bleu cheese and sprinkling of chives.

Initially, I was intrigued by the fact that daikon is just a fraction of the carb count in comparison to potatoes. After all was said and done, the unique and subtle flavor that these fries naturally give off is what keeps me making these!

Daikon Radish Fries

Crispy Daikon Fries

Crispy Daikon Fries


  • 1 daikon radish, peeled and sliced into french fries
  • 1/4 cup of coconut oil, melted
  • 1 generous pinch of sea salt
  • spices of your choice


  1. Preheat oven to 475 degrees F.
  2. Peel the daikon radish with a vegetable peeler and then slice into french fry shapes (about three inches long, half an inch thick).
  3. Run under cold water a few times to remove any excess starch and pat dry.
  4. In a large mixing bowl, combine melted coconut oil, salt, pepper and spices of your choice.
  5. Cover daikon radish fries with mixture evenly and spread out onto a baking sheet in a single layer.
  6. Place into the oven for about 15 minutes.
  7. After 15 minutes, flip them and bake for roughly another 15 minutes (baking time will vary for ovens and the thickness of your fries).
  8. After all of the fries are golden brown and crispy, remove from the oven let them cool on an additional baking sheet lined with paper towels.
  9. Serve with a dipping sauce of your choice (chipotle mayo works really well).

What's your favorite alternative to french fries? Comment below!

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  1. 17 Recipes for Low Carb Potato-Free Fries on February 19, 2018 at 7:25 pm

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  2. Elise on July 12, 2016 at 2:05 pm

    I just tried these yesterday and they turned out pretty nice but I have to say they don’t look anything like that photo! I changed it up a bit, used mostly grapeseed oil and some crushed rosemary, but the time and temperature was off for me (although I think my old oven is the culprit); I ended up cranking it to 500F after 20 mins and left them in another 10-12mins, and then I went on broil because they were not looking evenly roasted like your picture. Overall it needs some tweaking, but the taste is great and it sure feels nice to eat fries on a Keto diet!

    • Dominic on September 22, 2016 at 2:05 pm

      Ovens do vary, kudos for taking it into your own hands! Have you tried making them since?

  3. Mandy on June 23, 2016 at 11:00 pm

    Really excited to try these. I’ve had really great results making spaghetti with spiralized, sauteed daikons – so I’ve got high hopes for these fries! Just wondering if they reheat at all, or if they need to be made fresh? (I know regular fries don’t reheat well at all, so I won’t be bummed if these don’t, just curious and don’t want to be wasteful)

  4. Emile on May 5, 2015 at 7:40 pm

    What a great idea! Carrots also work quite well.

  5. Dyan on April 4, 2015 at 5:34 pm

    Hi All… Going to pick up my daikons today. If you don’t see them at your local Giant Eagle just ask and they will order them for you

  6. […] should probably make these fries with […]

  7. Troy on November 14, 2014 at 7:42 pm

    Can these be fried in a fryer instead of baked? I only worry about lower carb, not fat/frying..

  8. John on October 31, 2014 at 4:45 pm

    I am going to try this tonight! The only change I am going to make is the addition of a keto cheese sauce that I make using cream, butter, american cheese, and cheddar cheese or by simply topping the fries with cheese and jalapenos after they get crispy. Hopefully it works out.

    • Dominic on November 9, 2014 at 4:23 pm

      Sounds good! Let me know how they turned out!

  9. Klaus Agnoletti on June 13, 2014 at 1:18 pm

    I have tried making daikon fries using a different recipse, but they turned out real soft. What parts of the process you describe, makes them crispy? The coconut oil? Or the cold water + padding?

    Thanks 🙂


    • Dominic on June 13, 2014 at 1:24 pm


      I believe it would be a combination of both + a high heat. Are you using the suggested temperature? If that isn’t working, maybe try using broil or deep fat frying in a healthy fat like coconut oil or duck fat.

      Hope this helps!

  10. Kevin J on April 16, 2014 at 4:21 pm

    These looks pretty good. I’m always looking for something to pair with the grass-fed burgers I made. I am in Pittsburgh also and have always seen Daikon Radishes at GE Market District and Whole Foods.

    • Dominic on April 16, 2014 at 5:24 pm


      Greetings to a fellow Pittsburgher! Thanks for the tip, I haven’t been able to find it at my local Giant Eagle but forgot to look at Whole Foods. I got mine in an Asian grocery store in the Strip District. Where do you buy your grass-fed meat in the city?


      • Anne-Marie on April 17, 2014 at 6:41 pm

        I found my way here via Pinterest and saw your question about finding grassfed meat in the ‘burgh. I highly, highly recommend Marty’s Market in the Strip District. Not only is all of their meat grass-fed, but it’s local too. Their in-house-smoked bacon is the best I’ve ever had. I’ve also had their homemade sausages and ground beef and everything has been delicious. (Also, make sure to sign up for the LoyalTree phone app rewards if you decide to shop there – you get rewards points for the money spent that you can redeem for free things or a discount off purchase).

        Looking forward to trying this recipe – I’ve never had Daikon Radish but have seen it on occasion at Whole Foods.


      • Kevin J on April 21, 2014 at 2:36 pm

        Like Anne-Marie, I get most all of my meat from Marty’s Market in the strip. Their butchers are pretty great and very friendly (not to mention they often give you free samples of various items). I will also second that their handmade sausages are amazing (I’ve had Brat, Gyro, Spicy Chorizo, etc… all fantastic).


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