lotus root chips
Fried lotus roots taste similar to potato chips but with a more interesting and unique shape. Though they might not hold dips and sauces well, they make a fun garnish for salads, sandwiches, tartars and crudos.
Ingredients
Whole lotus roots
Neutral oil
Salt
Peel the lotus roots and slice thinly on a mandoline straight into water. The water helps remove some of the starch as well as preventing the root from oxidizing.
Once sliced, rinse in fresh water three times to remove excess starch and pat completely dry.
Heat the oil to 325F in a pot. Fry in small batches to avoid crowding the pot (you’ll end up essentially steaming the chips and they won’t be as crispy).
Remove onto a paper towel lined tray and season with salt.