Crispy Lotus Root
These lotus root chips are a really fun and delicious alternative to the classic potato chip. They’re so good that even my father (who usually dislikes alternatives like this) loved them!
I often hear folks lament about how hard it is to avoid things like potatoes. But the truth is that it’s only hard because your body has become used to it. When you’re able to go for a prolonged period of time without a certain food your body becomes accustomed to what you’re giving it instead and will begin to crave that.
Lotus root is indigenous to Southeast Asia and is commonly eaten in Korean, Japanese and other asian cuisines. There are endless ways to use lotus and if you have autoimmune related issues, allergies or need to avoid potatoes for another reason, this is a fun and easy alternative to the classic potato chip that you’re going to love.
I like to have these as a snack throughout the day or in lieu of potato chips with a burger. These crisp up very nicely and you can pack them up in a plastic bag and take them with you when you go out to your favorite restaurant.
When the server brings you your burger, you’ll take out your little bag of lotus chips and indulge right along with the rest of your friends! :)
INGREDIENTS:
1lb lotus root
2 cups avocado or olive oil, for frying
salt, to taste
garlic powder, to taste
1/2 tsp dried dill, optional
TO MAKE:
Wash the lotus root and then cut the ends off of each one. If they’re still connected to each other when you buy them, just break them apart with your hands. They should pull apart fairly easily and with little strength required.
After you cut the ends off of each one, use a vegetable peeler to gently peel the tan/brown outer layer. Then, grab your mandolin and set it to a medium thick setting. For me I think it’s setting #4.
Once everything is sliced, season with salt and garlic powder (optional) to taste. Bring your oil to heat in a pan and once it’s hot enough, carefully dip each slice into it. Wait for up to 2 minutes for each piece to fry. Then, scoop it out and set it aside to dry.
You can eat these immediately or save them in the fridge for later.
