Lotus Root Crisps

The natural, unusual cross-section of this vegetable makes for interesting crisps

All you need for one portion of crisps
All you need for one
portion of crisps
Ingredients:

* Fresh lotus root needed. See the recipe for Stir-Fry Lotus root for more about this vegetable

Method:

Slice it into pieces between 1 and 2mm thick
Slice it into pieces between
1 and 2mm thick
Rinse; top and tail; and, skin a section of lotus root.

Slice it into 1-2mm thick slices.

Deep-fry at 180 Celsius
Deep-fry at 180 Celsius
Deep fry it at 180 Celsius for a few minutes, until they turn golden brown.

Drain and place on kitchen towel. Ready salted is nice but make them any flavour you want
Drain and place on kitchen towel. Ready salted
is nice but make them any flavour you want
Once they are ready, drain them and put them on some kitchen towel to soak up any excess oil.

Now you need to add your flavouring. If you are adding salt or a powder that contains salt, don't put any more on that you would if you were using it for a meal.

For salt, I pour some into the palm of my hand to judge the amount and then sprinkle that on the crisps.

Make sure that the flavouring is evenly distributed. The oil that is left on the crisps will make any dry powder stick to it so it is better to spread them out and sprinkle the powder over them all.

Variations:

Use anything that you like for the flavouring:

  • Chilli powder;
  • Garlic salt;
  • Black salt /kala namak;
  • Smoked red pepper powder; and, so on.

Storage:

Let them cool down to room temperature befiore putting them in an air-tight container. They will keep on giving off water vapour and this could make them or the flavouring go soggy.


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