- 1 large lotus root, scrubbed clean
- Juice from 1 lemon
- Oil for frying (corn, canola, or other mild-flavored oil)
- If you want the chips sweet: 1 tablespoon Old Salt Merchants Cinnamon Sugar
- If you want the chips savoury:
- 1/2 teaspoon Old Salt Merchants garlic and parsley sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika (mild to hot)
- Slice the lotus root into thin discs, about the thickness of a quarter, using a mandoline or sharp knife. Place immediately in a bowl full of cold water with the lemon juice to prevent browning.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- While the oil is heating, place some of the lotus root slices between two towels to dry well.
- When the oil is hot but not smoking, add the lotus chips so that they fill the skillet but aren’t overlapping.
- Fry for about 2 minutes on each side, or until they turn golden.
- Remove with a slotted spoon to drain on paper towels and immediately sprinkle with desired spice mixture.
- Repeat with the remaining batches of lotus root slices and enjoy.
Tips / Notes
- Adapted from Berkeley Bowl Cookbook (sold on our website!)
Posted by Kazumi Musial on August 12, 2020