Lotus Chips

Inspired by one of  Luxirare‘s (an incredibly amazing blog) old post, Guestbakers DT and CY were dying to churn out some homemade lotus chips. So, after picking up some lotus roots from Cold Storage we headed home for some serious business.

This recipe is largely impromptu but the chips turned out surprisingly good. Except they weren’t baked too evenly, but that’s not something we can’t fix if we are going to make them again.

Ingredients:

Lotus Root

Olive Oil

Salt

Instructions:

1. Line baking tray with foil and proceed to brush olive oil onto surface of foil. At the same time, preheat oven at 190 C

2. Thinly slice lotus root to preferably 1/8 inch each. Too thin and it will become burnt easily, and too thick? It doesn’t achieve the optimum crunch.

3. Carefully lay sliced lotus roots next too each other. As the lotus tends to shrink when baked, slices can be laid closely.

4. Brush Olive Oil over evenly and sprinkle salt as desired.

5. Throw them into the oven, turning them over in approximately 10 mins or when golden brown.

These healthy, baked (not fried) goodness make a good snack anytime of the day! Best served right out of the oven we say!

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