Yes, I know this one is non-bake but since I have started posting for Chinese New Year cookies I simply let the thread goes on. Many people around me make this chip for Chinese New Years but I made it for the first time as requested by dear hubby. He asked for something savoury that he can enjoy with a drink.
Just took a glance at the container of this chip on the table, half gone and I reckon it would disappear before Chinese New Year. I made it plain but some seasonings can be added if desired.
Water + vinegar
Oil for deep-frying
- Peel and slice lotus root thinly. If not frying straight away, put sliced lotus root in a bowl of water with some vinegar or lemon juice to prevent browning.
- Drain and pat dry with paper towel.
- Deep fry lotus root chips till brown lightly, remove from oil and strain excess oil. **Take note that chips will continue to brown a little bit more after removing from oil so remember to remove them before they reach the desired colour.
- Cool completely before storing in airtight container.
I made with 500 grams of lotus root and it yielded a 2 litres container of chips.