Who says chips can't be healthy?
My husband gets irked by objects with irregular holes, but I’m willing to overlook this character flaw because lotus root is so versatile and tasty. They make amazing chips. If you slice them thin enough, they get crispy like a potato chip, and you don't have to worry about mindless munching. Also, they fill you up sooner than potato chips, so you can never really overeat these.
How to make Lotus Root Chips
Wash the roots and peel them like you'd peel potato. *Keep in mind, these things brown like apples once they are exposed to air, so peel them closer to the baking time.
Next, slice them in thin pieces. Thinner = Crispier
Put the slices in to a big bowl and coat them with olive oil, salt, pepper and a bit of sesame oil for extra flavour. *Sesame oil gives it a nutty flavour.
Spread the lotus root slices in a single layer on a baking sheet that has been liberally brushed with olive oil.
Bake them at 325F for 20 minutes and then check them.
Flip, and bake an additional 5 minutes, or as needed until crispy.
Let them cool slightly, and then peel them off the baking paper. They look good, right?
If you make them, do tag @that_marketing_girl on your IG stories. Do tell me how yours turned out in the comments below.
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