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Salt and Vinegar Lotus Root Chips

Salt and Vinegar Lotus Root Chips

Ingredients

  • 1 ea.
    Lotus Root, peeled and thinly sliced
  • ½ c
    Distilled White Vinegar
  • 2 c
    Water
  • 3 c
    Peanut or Vegetable Oil
  • 1 tsp.
    Sea Salt

Preparation

Submerge lotus root in vinegar and water at room temperature for at least 1 hour and up to 4 hours. Rinse, drain and pat slices dry. Heat oil to 365°F and fry in batches until crispy and golden 3 to 4 minutes. Sprinkle with sea salt.

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