And how the heck do I know how to pick out a ripe one?! Required fields are marked *, Rate this recipe A 2 ingredient recipe for homemade crispy lotus root chips! The crisp little lovelies are conversation starting as well as stopping. This make at home chip is a great way to satisfy a crunchy snack craving that uses a root called lotus root. It feeds the fire, degenerates in to drafts and ashes away. Modified: Feb 10, 2020. These crispy lotus root chips are vegan, gluten-free, oil free and meal-prep friendly. It’s typically higher in protein than potatoes and lower in calories, and packed with nutrients too. The moisture from the slices should hold spices well. Try to stay away from the black, brown very blemished soft ones. Alternatively, you can make in the microwave following. Repeat with the remaining lotus root, adding more oil if necessary and reducing the heat to medium-low if the oil is sputtering or if the lotus root seems to be browning too quickly. Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. Give it a good wash, peel with a peeler, and slice with a knife. For this lotus root chips recipe, you can find the ingredients at an asian supermarket to find it. They don't taste as good the next day. The thick, pod-like roots are peeled, thinly sliced, and can be fried, stewed, or stir-fried, their characteristic holes making the vegetable easy to recognize in any incarnation. As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too! I tried both a refined olive oil and peanut oil and preferred the peanut oil. Serve immediately. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) May be that is why you still get that cozy emotion when you contact an abundant mahogany desk. Careful with these ones, they are very addictive! Bake for 10 mins or until golden brown. Have a picture you'd like to add to your comment? You can use a frying pan with 1 cm of oil and deep fry them in small batches. Let us know what you think. It was sorta mesmerizing to watch the hot oil bubble through the lacy holes in the chips. After cutting the chips, you can make them extra crispy by soaking them for a few minutes in a small bowl of water with 1 tablespoon of vinegar. (Watch the oven like a hawk, every oven is set differently and these little guys burn quickly in the oven) They won't crisp evenly, so you should remove the browned ones and put the rest back into the oven. I personally had best results baking for 25 minutes, then flipping and turning off the heat but allowing slices to sit until the oven cooled (they will continue to cook this way). Flavour Profile :  Mildly sweet when raw, taste like a potato chip when deep fried. I highly suggest that you don’t cut them too thin because it will be difficult to crisp them up without burning them (Yep! Slice evenly into 1/8″ pieces and place slices into a large mixing bowl. Upload a picture of your dish Something different than the average potato chip! I don’t have a microwave, but I’ve tested it while at my grandma’s house and was surprised by how easy it was! I think my lifetime average when shopping for lotus root is about 1 good one for every 3 that I purchase. Where do I even find lotus root?! Lightly salt. ★☆ Then enter your email address for our weekly newsletter. Grab a large skillet and pour in just enough oil to cover the bottom. Its texture is crisp like an apple but tough to eat in big chunks raw because of the density of silky webbed hair roots within the actual root. Using a mandoline or a hand-held slicer, cut the root into thin, even slices about 1/8 inch thick and drop the lotus root in a bowl of ice water to keep the slices from turning brown. If you’re looking for a lighter alternative to potato chips, this one’s for you! Place it over medium heat until hot but not smoking. We know what you’re thinking. Use tongs or a slotted spatula to flip each chip and continue to cook for another 2 minutes, or until both sides are lightly brown. There’s less baby sitting of the oven, more evenly cooked and quicker to make. Next time I will try making this recipe in my wok so I can process a slightly larger batch and capture the splatter a bit better. Your email address will not be published. To prepare the root, chop both ends off first. I personally enjoy the natural flavours of this, so I only use salt on it, and to be honest they are tasty unsalted too. If you are using the stove, add approximately 1 cm of oil into the pan and set it to medium heat. Wood is For this recipe I baked and deep fried to show you the difference between the two processes and which one we preferred. A very odd experience. Remove the ends and slice the lotus root with a mandolin or a very sharp knife to ⅛ inch (3mm) slices. I recommend purchasing a raw root, best found at an Asian market. Lotus root is one of those weird ingredients that I never really knew what it really was until my late 20s. They make a great snack to have on hand, or serve with your favourite spread or dip. Some brands I’ve had the pleasure of working with….

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