Quantcast Beet Chips with Chipotle Aioli | NFCA
Skip Navigation Links

Beet Chips with Chipotle Aioli

 
6/9/2014

 

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.
  • Have you or your family members been diagnosed?
    Complete our celiac disease symptoms checklist today to find out if you are at risk of having celiac disease or non-celiac gluten sensitivity ('gluten sensitivity').  We can help improve your quality of life!
  • Stay Informed!
    Join our monthly newsletter to receive news, updates, and tips for healthy gluten-free living and information about celiac disease. Sign-up for the monthly e-mail newsletter