Lotus root chips
Lotus root chips
I love lotus root! We usually have it in soup, but this makes a nice garnish for rice dishes and is good as an appetiser too. You can cook red sweet potatoes and purple potatoes in the same way, toss the slices together, and serve with hummus.
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30-40cm of lotus root, about 3-4 segments
Vegetable oil for frying
Coarse sea salt
First
Trim the rough ends off each lotus root segment and remove the skin with a
peeler. Thinly slice with a mandoline or the slicing blade of a food processor.
In the meantime, heat 3cm of oil to 150 deg C (300 deg F) in a wok or frying
pan.
Second
Gently slide the slices into the hot oil and separate with tongs or chopsticks.
The temperature will drop to about 120 deg C (250 deg F) as the moisture boils
off. Once you see the temperature back at around 140 deg C (280 deg F), remove
a chip and taste it for a nice crunch.
(The thermometer is not necessary, but it helps deep-frying beginners like me.)
Third
Drain the chips on paper towels and add salt to taste. Serve immediately.