Beet Chips with Chipotle Aioli

Beet Chips with Chipotle Aioli


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Courtesy of Allergic Living and Chef Simon Clarke

Ingredients:Beet Chips with Chipotle Aioli

  • 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.


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