Lotus Root Chips
These unique looking crispy lotus root chips, look fascinating and taste even better. Something fun and different from the everyday potato chip! Careful with these ones, they are very addictive!
Servings: 2 Servings
Calories: 62kcal
Equipment
Ingredients
- 1 lotus root (sliced ⅛ inch thick)
- salt (to taste)
- oil
Instructions
Preparation
- Depending on your preference, peel the lotus root or leave it un-peeled.
- Remove the ends and slice the lotus root with a mandolin or a very sharp knife to ⅛ inch (3mm) slices
- Sprinkle some salt on the thinly sliced lotus roots and let it sit for 10 minutes to draw out any moisture. Pat the moisture dry with paper towel.
- Lightly salt again to add back any salt that was removed from the previous step. (If you are baking them, oil them liberally)
Deep Frying
- If you are using a deep fryer, set it to 350F (176C). If you are using the stove, add approximately 1 cm of oil into the pan and set it to medium heat.
- Add the slices a few at a time (careful not to overcrowd the pan) and cook for 3 minutes or until golden brown. (When you take them out, they will continue to brown so remove them before they get too brown)
Baking
- Set the oven to 400F (204C)
- Oil a baking sheet and put the lotus root on in a single layer.
- Bake for 10 mins or until golden brown. (Watch the oven like a hawk, every oven is set differently and these little guys burn quickly in the oven) They won't crisp evenly, so you should remove the browned ones and put the rest back into the oven.
Enjoy!
- Allow it to cool slightly before eating it, this will also make it crispier.
- Serve immediately, it's best enjoyed fresh! They don't taste as good the next day.
Notes
- After cutting the chips, you can make them extra crispy by soaking them for a few minutes in a small bowl of water with 1 tablespoon of vinegar. Just make sure you dry them very well before deep frying them or baking them.
Nutrition
Serving: 1Serving | Calories: 62kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Sodium: 23mg