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Recipe Detail Page
Smoked Sea Salt Lotus Chips
Holiday 2019
Lotus root is a popular root vegetable in Asian cuisine and is available year round. It is nutritious with large amounts of vitamins and minerals that include vitamin B, vitamin C, iron, potassium, copper, thiamine and zinc. It is also a good source of protein and dietary fibre. Lotus root makes perfect dipping chips for thick dips as they bake up very crispy. The addition of smoked sea salt gives these chips an aromatic subtle flavour that make them delicious for dipping or on their own.
Serves 4 to 6
2 large lotus roots, about 2 lbs 2 oz (960 g), peeled
3 tbsp (45 mL) extra virgin olive oil
1 tsp (5 mL) smoked sea salt
1 Preheat oven to 350 F (180 C). Line a large baking sheet with parchment paper.
2 Slice lotus roots into rounds ⅛ inch (3 mm) thick. Place them in a large bowl and toss with olive oil to coat well.
3 Spread evenly in a single layer on baking sheet, ensuring they do not overlap. You can divide them on 2 baking sheets if necessary. Bake in oven for 20 to 25 minutes until golden and crispy. Ensure you check them, as they brown and crisp rapidly. Remove crispy ones and place them on a dish lined with paper towel to absorb oil. Repeat with remaining chips until they are all done.
4 Toss lotus chips with smoked sea salt and serve warm or at room temperature with dip.
Serves 4 to 6
