Lotus Root Chips - Tasty and a Beautiful Garnish

rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and adds a nutty flavor.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a neutral flavor.

Wash and peel the lotus root, then cut off the ends.

Slice the lotus root using a mandoline or knife, aiming for thin slices between 1 to 2 mm in thickness.

Place the slices in a water bath of 2 cups of water with 1 tablespoon of vinegar for about 10 to 20 minutes to preserve color and remove loose starches.

Place the slices over some paper towel and tap them dry to remove as much water as possible.

Heat vegetable oil in a deep fryer or large pot until hot.

Fry the dry slices in the hot oil until they turn golden brown and stop bubbling.

Remove the chips from the oil and place them over some paper towel to drain.

Sprinkle the chips with salt and Japanese Furikake seasoning after removing from the oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens