Name: Crispy Lotus Root Chips
Total time: PT2100.0S
Yield: 2
Ingredients: 1 Lotus Root; 1/4 teaspoon Rice Vinegar; 1 pinch Sea Salt; 1 pinch Ground Black Pepper; to taste Dried Seaweed; as needed Frying Oil

Bored with regular potato crisps? Already tried kale and sweet potato ones? Wondering what’s else could be made into delicious crisps? Maybe it is time to try this crispy lotus root chips recipe. It taste good and its nutritious!

Low-Fat

Finger Food

Budget-Friendly

Intermediate

Quick

Fusion

Crispy Lotus Root Chips

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Lotus Root

Rice Vinegar

teaspoon

Sea Salt

pinch

Ground Black Pepper

Dried Seaweed

to taste

Frying Oil

as needed

Stove

Wash the {@0:} and cut it into 2-3mm slices. I don’t peel off the skin as it gives the chips a nice rustic edge once cooked, but it’s up to you.

Wash the Lotus Root (1 N/A) [cut] and cut it into 2-3mm slices. I don’t peel off the skin as it gives the chips a nice rustic edge once cooked, but it’s up to you.

Wash the Lotus Root (1) and cut it into 2-3mm slices. I don’t peel off the skin as it gives the chips a nice rustic edge once cooked, but it’s up to you.

Add the {@0:} into a large bowl of water and soak the lotus slices in vinegar water for 5-10 minutes.

Add the Rice Vinegar (1/4 teaspoon) into a large bowl of water and soak the lotus slices in vinegar water for 5-10 minutes.

Pour the slices into a sieve and shake all water out. Dry them on towel or kitchen paper.

Pour about 5-10 millimeters of {@0:} into a large saucepan and heat on high. Insert a wooden spoon or stick into the oil. When you see the oil bubble around the wood it is fully heated. Then turn the heat down to medium ready for deep frying.

Pour about 5-10 millimeters of Frying Oil ( as needed) into a large saucepan and heat on high. Insert a wooden spoon or stick into the oil. When you see the oil bubble around the wood it is fully heated. Then turn the heat down to medium ready for deep frying.

Pour about 5-10 millimeters of Frying Oil (as needed) into a large saucepan and heat on high. Insert a wooden spoon or stick into the oil. When you see the oil bubble around the wood it is fully heated. Then turn the heat down to medium ready for deep frying.

Gently place the lotus slices into the boiling oil. Slowly fry 5-6 pieces at a time, avoid overlapping. When they turn a nice golden colour, they are ready.

Place the deep-fried lotus slices on a tray with oil-absorbing cooking paper or kitchen towel. Repeat the same process until you have finished all the slices.

Season with {@2:}, {@0:} and {@1:} while it's warm. Allow to cool for 5-10 minutes before serving

Season with Sea Salt (1 pinch), Ground Black Pepper (1 pinch) and Dried Seaweed ( to taste) while it's warm. Allow to cool for 5-10 minutes before serving

Season with Sea Salt (1 pinch), Ground Black Pepper (1 pinch) and Dried Seaweed (to taste) while it's warm. Allow to cool for 5-10 minutes before serving

Crispy Lotus Root Chips

3.7

35MINS

$2.26

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Tags