Skip the store-bought chips with these delicious homemade lotus and taro crisps.
ingredients
directions
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.
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.
Drain taro and lotus root well. Dry them with paper towel before frying.
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.