These baked lotus root chips are easy to make and healthier than their deep-fried counterpart! They are also a great way to sneak in vegetables for the kiddies.
Course Snack
Keyword chips, lotus root
Author Jan Chan
Ingredients
1-2lotus root
olive oil (vegetable oil works too)
sea salt (to taste)
fresh ground black pepper (to taste)
Instructions
Preheat oven 350F. Lined parchment paper onto the baking sheets.
Wash the lotus root and cut off the ends. Check to make sure the inside is clean as well. You don't have to peel the lotus root but I peeled mine in the photo shown. Using a mandoline or a knife, slice the lotus root into even thin slices and add them to a big bowl filled with cold water to keep it from browning.
When you've finished slicing the lotus root, drain them and pat each slice dry with a paper towel. Lay each lotus root slice in a single layer on the prepared baking sheets, lightly brush the top with some olive oil then sprinkle with sea salt and fresh ground black pepper.
Place baking sheets into the preheated oven and bake for about 10 – 15 minutes. Keep an eye on them at around the 10 minutes mark. Depending on how thick your slices are, it may take between 15-30 minutes for the lotus root to brown.
As soon as the slices turn brown you can remove them from the oven. They will crisp up a bit more as they coos. Taste one and add more salt/pepper as needed while it's hot. Serve immediately or let cool and keep in a zip-lock bag with the air pressed out for up to 2 days.