Lotus Root Chips
I never thought I would eat a food that was plucked from a river bottom but this week I did. The lotus root is actually the stem of a beautiful plant that grows into an elegant flower atop rivers and ponds. But the marvelous circular holes adorning the inside of the root make stunningly formed chips as well.
Lotus roots are also traditionally stir fried, adding a crisp texture to your other varieties of vegetables. Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese.
INGREDIENTS
| 1 6‑8 inch | lotus roots |
| The juice of 1 lemon | |
| 3 tsp | olive oil |
| Salt to taste | |
| Red pepper flakes to taste. | |
PREPARATION:
Method:
- Peel the lotus root and then cut into 1/8-inch pieces. You can also use a mandolin for this.
- Add lemon juice to a small bowl of water and soak lotus roots for 5 minutes.
- Preheat oven to 450 degrees. Place lotus root chips on a cookie sheet and add oil, salt, and red pepper flakes. Toss with your hands.
- Bake for 20 minutes, flipping halfway through. Serve immediately.
Recipe adapted from Ammalus Kitchen.
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