RECIPE
6 INGREDIENTS7 STEPS35MIN

Crispy Lotus Root Chips

3.0
2 Ratings
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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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!

35MIN

Total Cooking Time

6

Ingredients
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1
Lotus Root, cut
into 2-3mm slices
1/4 tsp
Rice Vinegar
1 pinch
to taste
Dried Seaweed
to taste
Frying Oil
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Directions

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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 teaspoon) into a large bowl of water and soak the lotus slices in vinegar water for 5-10 minutes.

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