Beet Chips with Chipotle Aioli

Photo: Chris Gonzaga

Makes: 4-6 servings
Free of: gluten and all top allergens

Ingredients

Chips

  • 6-8 medium red beets, peeled
  • 8 cups (2 L) vegetable or sunflower oil [look for allergy-friendly brand]
  • 1⁄2 cup (120 mL) cornstarch or tapioca flour
  • 1⁄4 cup (60 mL) sea salt

Chipotle Aioli

  • 1 tbsp chipotle peppers (canned), minced
  • 1 cup (250 mL) egg-free mayonnaise, such as Vegenaise (for soy allergy, look for soy-free brand)

Instructions

  1. In a large heavy saucepan, heat oil to 350° F. (A candy thermometer is ideal for this.)
  2. Meanwhile, using a mandolin slicer, slice beets into wafer-thin rounds.
  3. In a large bowl, toss beet slices with cornstarch.
  4. Fry the beets in the oil in batches, being careful not to overcrowd the pan.
  5. Cook 3-4 minutes, transfer cooked chips to a cookie sheet lined with paper towels.
  6. Sprinkle with sea salt.
  7. For the aioli, combine chipotle peppers with mayo. Place into dipping bowl and serve with beet chips.