Free The Veggie Spiral Slicer Cookbook by Kelsey Kinser

picking up dips.
    MAKES 6 SERVINGS
           2 pounds sweet potatoes
           3 tablespoons olive oil
           1 tablespoon Cajun seasoning blend
           1 teaspoon kosher salt
           2 teaspoons maple syrup
    1.     Preheat the oven to 250°F. Line 2 baking trays with parchment paper.
    2.     Cut the sweet potatoes with a knife lengthwise halfway into the center (do not cut through!). Spiralize them on blade 1. You should be getting little thin discs of sweet potato. The thinner the better!
    3.     Place all the chips in a large bowl. Add the remaining ingredients and toss to coat.
    4.     Spread the potatoes out in thin, even layers on the baking trays. It is important not to overcrowd them.
    5.     Bake as close to the center of the oven as possible for approximately 30 minutes or until the chips are cooked through and crispy. Check on the chips every 10 minutes and stir or rotate the pan if needed.
    6.     Allow to cool completely before serving.

Fried Onions and Flavored Mayonnaise
    When Thanksgiving rolls around, I always used to find myself buying two boxes of the “shall not be named brand” fried onion toppings to go on the ubiquitous green bean casserole. The recipe only called for one box of the crunchy little gifts from heaven, but I would need the extra box to make up for all of my snacking. These babies are straight up-fried, but they are still better for you than the aforementioned “shall not be named brand” and one certain steakhouse chain’s onion appetizer that consistently topped the charts for “the worst foods you could eat out.” Stay in, make these instead, and use them sparingly on salads or indulge and dip them in some chipotle- or anchovy-infused mayonnaise (you know, for you health nuts out there!).
    MAKES 2 CUPS ONIONS AND 1 CUP MAYONNAISE
    For the fried onions:
           vegetable oil, for frying
           1/2 cup flour
           1/2 cup panko breadcrumbs
           1 teaspoon salt
           1/2 teaspoon garlic powder
           1 teaspoon dried mustard powder (optional)
           1 large white or yellow onion, spiralized on blade 3
    For the flavored mayonnaise:
           1 cup mayonnaise
           1 canned chipotle chile in adobo or 3 anchovy filets
    1.     In a medium pot, heat 3 inches of vegetable oil on medium-high until it reaches 350°F. Any hotter and you will burn the oil, any lower and the onions will not fry properly and instead will become soggy.
    2.     While you wait on the oil to become hot enough, mix all of the ingredients except for the onions in a large bowl. Add the onion strips and toss to coat. Use a strainer to gently shake off the excess flour mixture.
    3.     Fry the onions until golden brown, about 4 minutes per batch, and remove from the oil using a slotted spoon or metal strainer. Allow to rest in a paper towel–lined bowl.
    4.     To make the chipotle or anchovy mayo, blend all the ingredients in a food processor.
    5.     Serve slightly chilled.

Pickled Beets
    Pickled beets are great on their own but ever since I discovered how easy they are to make, they have become a staple in my kitchen. This recipe is absolutely capable of being canned, and I do so at home often. Pickled beets are one of the quickest ways to brighten up a salad or sandwich, or to stuff into a morning omelet, and they go with warmed goat cheese like peanut butter goes with jelly. Before you pickle, however, you must roast! And if you so choose, you can stop right there, top them with some salt and pepper, and call it a day.
    MAKES APPROXIMATELY 4 CUPS OF PICKLED BEETS
           3 large red beets, peeled and spiralized on blade 3
           4 tablespoons extra virgin olive oil
           1/2 medium red onion, sliced thinly
           1/2 cup white wine vinegar
           2 tablespoons sugar
           1 tablespoon black peppercorns, cracked
           1 teaspoon salt
    1.