Crispy Lotus Root Chips

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Lotus Root , cut

into 2-3mm slices

1/4 tsp

Rice Vinegar

1 pinch

Sea Salt

1 pinch

Ground Black Pepper

to taste

Dried Seaweed

as needed

Frying Oil

Cooking Instructions

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Step 1

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.

Step 2

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

Step 3

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