Lotus Root Chips
Note:
I heart root vegetables! I first tasted these chips at the Blue Heron Restaurant at my very favorite spa in Santa Fe, the Sunrise Springs Resort. I had never tasted anything so delicious, and I sadly haven't seen them anywhere since. Until we went to Boyfriend's favorite Asian market in LA the other day, and I spotted a bag of boiled lotus root slices, and thought, "I know what to do with those!" So here's what I did.
Tools needed:
mandolin, if you can't find the bagged slices
Time:
30-45 minutes
Ingredients:
1/2 lb Lotus root or boiled lotus root slices
1 tbs. olive oil
1/2 tsp. chili powder
salt to taste
pepper to taste
Directions:
I used the boiled lotus root slices, but found these directions if you're starting with the whole lotus root:
- Peel the lotus root. Cut it into thin discs (1/8 inch thick) using a mandoline or sharp knife. Soak it in a mixture of water plus a couple teaspoons lemon juice for a few minutes. Pat it dry.
- Preheat the oven to 450 F and put a pot of water to boil.
- When the water comes to a boil, salt it and drop the discs in. Switch off the flame after four minutes. Put the discs on a tea towel to drain and place another tea towel on top. Or if you'd rather, you can microwave them on high for 2 minutes. Boiling them cooks them more evenly, but microwaving them makes them less starchy and sticky.
- Put them into a bowl, and drizzled them in olive oil and toss to coat. Sprinkle with salt, pepper, and chili powder to taste.
- Arrange slices flat on a cookie sheet. Bake for 20-22 minutes. Ovens may vary, but you need to let them get brown (more than golden, or they won't be crispy), but watch that they don't burn.
Serves:
2
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