1 lotus root
1 tbls oil (avocado, olive or melted coconut oil)
Preheat the oven to 300 degrees. Line 2 sheet trays with parchment paper.
Peel the outside of the lotus root using a vegetable peeler, chop off the ends and discard. Slice the lotus root as thin as possible, using a mandolin is recommended for consistency. Toss the slices with the oil, lay them out on the sheet trays. Add a good pinch of salt and fresh black pepper (optional). Place in the oven and bake for 10 minutes and flip.
Cook for another 10 minutes or until golden dark brown (this might even take up to 20 minutes). Keep a close eye on them as some will get done quicker than others if your oven cooks uneven and if the slices are cut uneven. They will crisp up a bit more once you remove them from the oven. So take one out and let it rest for a minute- taste for crunchiness. Use that is your guide to removing the remaining slices.
Remove them as they crisp. Store in an airtight container… if there are any left to save.
Lotus root has the texture of a potato, so it crisps up similar to a chip does. It’s great for stimulating circulation and loaded with good fiber and vitamin C. It’s a great healthy, crunchy snack instead of processed chips!
I did experiment with baking the chips faster on a higher temperature, while the chips cooked faster I found the texture of the crunch was almost too hard. My preference is a lower setting for longer time frame for the best results.