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Slice it into pieces between
1 and 2mm thick |
Rinse; top and tail; and, skin a section of lotus root.
Slice it into 1-2mm thick slices.
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Deep-fry at 180 Celsius
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Deep fry it at 180 Celsius for a few minutes, until they turn golden brown.
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Drain and place on kitchen towel. Ready salted
is nice but make them any flavour you want |
Once they are ready, drain them and put them on some kitchen towel to soak up any excess oil.
Now you need to add your flavouring. If you are adding salt or a powder that contains salt, don't put any more on that you would if you were using it for a meal.
For salt, I pour some into the palm of my hand to judge the amount and then sprinkle that on the crisps.
Make sure that the flavouring is evenly distributed. The oil that is left on the crisps will make any dry powder stick to it so it is better to spread them out and sprinkle the powder over them all.
