Peal and slice the lotus root then place it in cold water for 30 minutes. Drain and dry with paper towels.
Place the sliced lotus root and oils into a mixing bowl and toss together until well combined.
Add your spices and continue to toss together until fully combined.
Place chips onto a tray lined with baking paper.
Bake the root for 15 to 20 minutes or until golden brown and crisp. (It’s okay if this chips are slightly soft they will crisp up as they cool)
Transfer chips onto a cooling rack and allow to cool for a crisper chip or enjoy hot from the oven!
If you can't find whole lotus root at your local Asian grocer then you can buy slices in the frozen section at Coles. If using frozen you don't need to soak them. You can also fry Renkon chips by placing the dry slices into oil. Season afterwards. This makes them crisp up and is much faster than baking These can be cooked to varying temperatures. 15 minutes will give you crunchy chips - similar to waterchestnuts in texture. 20 minutes will give you nice soft chips with a light crunch - like potato fries. 25 will give you more of a crisp chip!