Lotus and Taro Root Chips with Sea Salt
- serves 4
Skip the store-bought chips with these delicious homemade lotus and taro crisps.
12 oz taro roots, peeled
12 oz lotus roots, peeled
Vegetable or peanut oil, for frying
sea salt and freshly cracked black pepper
1. Using a mandoline or very sharp knife, slice the taro and lotus roots crosswise into very thin rounds and immediately place them into a large bowl of cold water.
2. In a deep, heavy bottomed pot, pour in about 4-5 inches of oil. Heat over medium-high heat until it reaches 350 degrees. Maintain this temperature throughout the frying process. Alternately, use an electric deep fryer. Lay out some paper towels on a baking sheet.
3. Drain taro and lotus root well. Dry them with paper towel before frying.
4. In separate batches, deep-fry the chips until golden brown. Remove them with a slotted spoon, or wire spider and transfer them to the paper towel lined baking sheet. Season with salt and pepper while still hot.