Yield: 20 small portions
Ingredient Amount
Lotus root, peeled, slice 1/16" thick 3 roots
Taro root, peeled, sliced 1/16" thick 2 lb.
Oil for deep fat frying as needed
Salt t.t.
Method
1. Peel, trim, and slice Lotus and Taro into round cross sectional chips. Hold in lightly acidulated water to keep from oxidizing.
2. Set deep fat fryer to 325ºF and fry chips until crisp and golden
3. Remove chips from fryer and shake gently to remove excess oil.
4. Drain on absorbent paper and sprinkle with salt. Hold uncovered at room temperature until service.
Note: Make ahead of service, but fresh daily. Chips do not hold well overnight.