Rose's Housemade Root Chips Recipe
warm goat cheese fondue, red pepper aioli
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Ingredients
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Root Chips
Goat Cheese Fondue
Red Pepper Aioli
Method
Root Chips
- 1
Prepare the Roots
Preheat your oven to 375°F (190°C). Wash and peel the beets, carrots, and sweet potatoes. Using a mandoline slicer or a sharp knife, slice the root vegetables into thin, even rounds.
- 2
Season and Bake
In a large bowl, toss the sliced vegetables with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until crispy and golden.
Goat Cheese Fondue
- 3
Prepare the Fondue
In a small saucepan, combine the heavy cream and crushed garlic cloves. Heat over medium-low heat until it just begins to simmer. Do not boil.
- 4
Melt the Cheese
Add the goat cheese, fresh thyme, salt, and black pepper to the saucepan. Stir continuously until the cheese is fully melted and the mixture is smooth and creamy. Remove from heat and set aside.
Red Pepper Aioli
- 5
Blend the Aioli
In a blender or food processor, combine the roasted red peppers, mayonnaise, garlic clove, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- 6
Taste and Adjust
Taste the aioli and adjust seasoning with additional salt, pepper, or lemon juice if needed. Transfer to a serving bowl.