Lotus Root Chips

So simple yet crisp and delicious. Lotus root chips are ideal when served as a garnish on an evening meal, or as an alternative to crudités for dips and pates. I usually enjoy lotus root chips with one of my tapenades or pates. Lotus root is easy to find in China, but not in many other places outside of cosmopolitan and multi0cultural cities. You’re best bet is finding them in Chinese food market and supermarkets, for the Chinese communities abroad. They go very far as the are pretty chunky, so if you have any left over, try making my Root Vegetable Carpaccio with it. Apologies for the terrible photo, we ate them too quickly!

This recipe is too easy. I won’t bore you with the unnecessary information about the health benefits of lotus root: once lathered in oil and grilled or fried, these little chips are not particularly nutritious. But they are delicious.

Preparation Time 
15 minutes

Lotus root, 1
Coconut oil, 200ml
Maldon salt, to taste
Ground black pepper, to taste

1. Peel the lotus root carefully with a potato peeler.
2. Using a mandolin, finely slice the lotus root.
3. Add to a bowl and season, adding a little oil as you go along. Use your hands to gently mix in and cover the lotus roots.
4. Using the remaining oil (more if necessary), shallow fry or grill for 5 minutes or until golden brown. When ready pat off the excess oil with layers of kitchen paper.
5. Season a little  more and serve as you wish.

By Dr. Gabriella F. Buttarazzi (Uma Shakti Devi)

| Founder and Director of Education of ' The Art of Integral Being' | Teacher Trainer on the '500-hour Integral Yogic Studies' Teacher Training Programme |

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