Ingredients:

• 6-8 medium red beets, peeled
• 8 cups gluten-free vegetable or sunflower oil
• 1⁄2 cup cornstarch or tapioca flour
• 1⁄4 cup sea salt
• 1 Tbsp. chipotle peppers (canned), minced
• 1 cup mayonnaise

Directions:

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.