LOTUS ROOT CRISPS
time 30 minutes
ingredients for 1 batch
3 lotus roots
1 l vegetable oil
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wash and peel the lotus roots, cut in thin slices. place a wok pan with 3/4th of the vegetable oil and next to you a plate with 3 pieces of kitchen paper to collect the oil of the crisps. put on a high fire and fry the slices when the oil starts to boil. watch out! do not fry too many slices at the same time, they can stick together while frying. they are ready when they turn golden brown.
let them rest while frying the others to allow the oil to drip off. continue frying all the slices and collect the oil-free ones in a serving bowl. when you’re done frying, season the slices generously with sea salt and paprika powder and finish with fresh thyme.
you can use sweet potato or taro roots as well to make these crisps!