Lotus Root Chips
This lotus root chips recipe talks you through how to fry lotus root at home to make a crazy easy appetizer and certain conversation starter.
Ingredients
- 3/4 pound lotus root, (about 2 sections)
- Peanut oil, for frying (or substitute avocado oil)
- Sea salt, for sprinkling
US - Metric
Instructions
- Using a vegetable peeler, peel off the outer layer of the lotus root. Using a sharp knife, trim the ends of the lotus root. Using a mandoline or a hand-held slicer, cut the root into thin, even slices about 1/8 inch thick and drop the lotus root in a bowl of ice water to keep the slices from turning brown.
- Grab a large skillet and pour in just enough oil to cover the bottom. Place it over medium heat until hot but not smoking.
- Drain the lotus root slices and pat them completely dry. Slip in as many slices as the skillet will allow without overlappng slices. Let the lotus root cook, undisturbed, until the edges are golden brown, about 3 minutes. (The timing will vary if your lotus root slices are thinner or thicker than 1/8 inch.) Use tongs or a slotted spatula to flip each chip and continue to cook for another 2 minutes, or until both sides are lightly brown. Repeat with the remaining lotus root, adding more oil if necessary and reducing the heat to medium-low if the oil is sputtering or if the lotus root seems to be browning too quickly.
- Drop the cooked lotus root chips on a brown paper bag to drain and immediately sprinkle them with salt. Serve while hot.
Nutrition
Serving: 1portion | Calories: 365kcal | Carbohydrates: 29g | Protein: 4g | Fat: 27g | Saturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 68mg | Fiber: 8g