How to make Lotus Root Chips
Lotus roots are the stem of the lotus plant that grows underwater. The lotus root can be stir-fried or boiled and used in a variety of dishes giving each its own texture. If you love snacking on chips, lotus is an alternative that is loaded with fibre - and flavour!
Here’s how to make your own crispy, crunchy lotus chips.
Fried, browned and cooked to perfection, this makes for an easy snack and a great alternative to potato chips. Snack away!
1. What You’ll Need
Lotus Root
2 cups cold water
1 tbsp rice vinegar to prevent browning
Rice Vinegar (or equivalent)
Oil for frying
2. Lotus Chips
1. Choose a firm, dry lotus root without any blemishes and immediately wrap in paper towel at home. Store in your fridge until you use it.
2. Peel the lotus root and trim both ends. When done, thinly slice your lotus root into 1/8-inch thick pieces. Then, soak your lotus root slices in a bowl filled with 2 cups of cold water and a tablespoon of rice vinegar for 5-10 minutes.
3. Drain and pat dry very well before frying. In a pan with a cooking oil, fry until browned and crisp, flipping over once. Place them on a paper towel and sprinkle with sea salt.