Crispy Lotus Root chips
Lotus crisps or chips are easy to prepare. Adding a pinch of Himalayan pink salt and Aonori seaweed elevates the flavour.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Side dishes, snacks
Cuisine Chinese
Servings 4 people
Calories 647 kcal
Prepare the lotus root
Peel and wash the lotus root.
With a sharp knife or a mandoline slicer, cut the lotus root into 3 mm or thinner slices.
Add 2 tsp rice vinegar to the water. Soak the lotus root slices in the vinegared water for 5-10 minutes.
Pat dry the lotus root slices dry on a kitchen towel.
Deep fry the lotus root
Heat the oil to 170°C and deep fry the lotus root slices until they are crispy and golden brown.
Once they are nicely fried, spread out on a wire rack or a paper towel to remove excess oil.
Calories: 647kcalCarbohydrates: 1gProtein: 1gFat: 75gSodium: 4mgFiber: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword lotus root, vegetable chips, vegetable crisps