Crispy Beer-battered Mushroom Chips

In a bowl, mix together rice flour, salt, and ground black pepper until well combined and evenly distributed.

Add beer and mix until a smooth light batter.

Dip mushrooms to evenly coat.

Heat up oil in a large pan and deep fry on medium heat until golden and crispy.

In separate bowls, combine dip ingredients for Aioli, Mayo Pinakurat and Honey Mustard. Mix well then serve with the fried mushrooms.