Ingredients

Lotus Root Chips

• 200g lotus root*(canned variety work the best), if you are using a fresh one peel it
• salt and pepper
• oil for deep frying

To Serve

• sweet chili sauce

Method

1. Lotus Root Chips: Slice the lotus root widthwise as thinly as possible, this is best done with a mandolin or a Japanese vegetable slicer or similar equipment (many food processor come with a thin chip slicer). Place the slicer in a bowl of water until ready to cook.
2. To Cook: Heat oil in a deep fryer, wok or large deep saucepan to 180-190°C. Remove the lotus root from the water and dry the slices thoroughly with a tea towel or kitchen paper (any water will make the oil spit). Cook the slices in batches in the preheated oil for a minute until the are golden brown and crisp. Drain the chips on a kitchen paper. Serve the chips or store them in an airtight container for up to 5 days when they have cooled.
3. To Serve: Serve the chips with a small bowl of sweet chilli sauce or your choice of dip or use them as a garnish..