Today I have created cumin spiced, baked lotus chips or Renkon chips as they are known in Japan.
I love homemade baked chips and root vegetables are a favourite of mine. They are much healthier then the tuck shop fry and these Japanese lotus root chips are sure to hit the spot.
I have chosen hot and earthy spices for this recipe but lotus chips are great with just salt and pepper with a splash of sesame oil.
Serve with a homemade dip or chunk tomato sauce
or just munch on them plain.
: 35 minutes
: 20 minutes
: 2 servings
500g lotus root
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 teaspoons cumin
1 teaspoon chilli
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
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!
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