Beet Chips with Spicy Honey Mayo
- Prep: 20 minutes
I’m kind of obsessed with beets. I’ve made Beet Fries, Pickled Beets and even Beet Hummus. Not only are they tasty and healthy, but a shade of vibrant pink (or golden yellow) that pops on your holiday table. Beets are rich in vitamin C, fiber, and some even consider them to be a natural aphrodisiac. Can’t hurt! Pass by the canned variety in favor of the more flavorful fresh. Totally versatile, beets are perfect roasted, pickled, raw or in this case, fried.
Sprinkled with a little salt, these crunchy chips are delicious on their own, and even better when paired with a sweet and spicy pareve mayonnaise. Sort of a modern twist on apples dipped in honey. I used just red beets, but throw in some golden ones as well for a colorful addition to your Rosh Hashanah meal. The prayer said over beets in Hebrew means to remove, which signifies the hope that enemies and faults will be removed in the New Year.
For the beet chips:
1 quart vegetable oil
3 medium beets, washed and dried well
Coarse black pepper
For the spicy honey mayo:
¼ cup mayonnaise
3 tsp honey
2-3 tsp Sriracha (or to taste)
In a large, wide pot heat the oil over high heat to 375°F.
Cut the root end off the beets, and cut using a mandolin into 1/8-inch thick slices.
Set up a cooling rack over paper towels near the pot.
Once oil is hot, slip one layer of beets into the oil and fry until golden and the bubbling and sizzling stops, about 3-4 minutes.
Remove with a slotted spoon and immediately sprinkle with salt and pepper and let cool on the rack. The chips will crisp up as they cool.
To make the Spicy Honey Mayo, combine mayo, honey and sriracha in a small bowl. Chill for at least 10 minutes. Serve alongside freshly made beet chips.