Lotus Root Chips

Lotus Root Chips
Note: 

I heart root vegetables!  I first tasted these chips at the Blue Heron Restaurant at my very favorite spa in Santa Fe, the Sunrise Springs Resort.  I had never tasted anything so delicious, and I sadly haven't seen them anywhere since.  Until we went to Boyfriend's favorite Asian market in LA the other day, and I spotted a bag of boiled lotus root slices, and thought, "I know what to do with those!"  So here's what I did.

Tools needed: 
mandolin, if you can't find the bagged slices
Time: 
30-45 minutes
Ingredients: 
1/2 lb Lotus root or boiled lotus root slices
1 tbs. olive oil
1/2 tsp. chili powder
salt to taste
pepper to taste
Directions: 

I used the boiled lotus root slices, but found these directions if you're starting with the whole lotus root:

  1. Peel the lotus root. Cut it into thin discs (1/8 inch thick) using a mandoline or sharp knife. Soak it in a mixture of water plus a couple teaspoons lemon juice for a few minutes. Pat it dry.
  2. Preheat the oven to 450 F and put a pot of water to boil.
  3. When the water comes to a boil, salt it and drop the discs in. Switch off the flame after four minutes. Put the discs on a tea towel to drain and place another tea towel on top.  Or if you'd rather, you can microwave them on high for 2 minutes.  Boiling them cooks them more evenly, but microwaving them makes them less starchy and sticky.
  4. Put them into a bowl, and drizzled them in olive oil and toss to coat.  Sprinkle with salt, pepper, and chili powder to taste.
  5. Arrange slices flat on a cookie sheet.  Bake for 20-22 minutes.  Ovens may vary, but you need to let them get brown (more than golden, or they won't be crispy), but watch that they don't burn.
Serves: 
2

Comments

Post new comment

The content of this field is kept private and will not be shown publicly.

Mollom CAPTCHA (play audio CAPTCHA)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated.