GOOD ROOTS LOTUS CHIPS RECIPES

Steps:

• 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

Steps:

• To Prep Combine the water and rice vinegar in to a large bowl. Clean the lotus root and proceed to cut it in to thin slices before placing them in to the vinegar mixture. This will help stop any discoloration from forming on the slices. Rinse the chips and drain them well. Pat off any of the excess water using a paper towel. To Cook Heat up a pan of oil to about 180 degrees Celsius and cook the lotus root in batches. Fry the chips until they become crispy and golden. Transfer the cooked chips on to paper towels to drain off the excess oil and to cool. Season the chips with salt and serve!