Late night study snack: purple kohlrabi chips, sriracha aioli

The kohlrabi was tossed in grapeseed oil (high smoke point), salt flakes and turmeric powder. Baked at 325 Fahrenheit for half an hour, then run under the broiler until the edges were done just so.

The aioli was made with mayonnaise, lime juice, pink himalayan salt, sriracha sauce, and red pepper flakes, combined to taste.

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