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!
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 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 Frying Oil (to taste) 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 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