It is much prettier when you cut into it ...
It was a good move. The flavour is quite subtle and takes on seasoning very nicely. Husband and I have actually rated lotus chips better than kale chips. After the original tasting (literally a taste for husband, I ate them ALL) we have made two more batches.
Baked lotus root chips
1 medium lotus root
1 tbs olive oil
* Peel lotus root and chop into thin slices. I used my food processor for super speedy, even cutting.
* Soak slices for 30 minutes in cold water, then drain and pat dry with paper towels.
* In a bowl, toss slices and olive oil until slices are well coated.
* Spread slices out on two baking trays (I line mine with baking paper) and sprinkle lightly with salt, garlic powder and paprika.
* Bake at 210 degrees C for 15-20 minutes, swapping the trays over in the middle. They'll keep crisping up as they cool, and to be honest, they still taste really good when they're not crunchy so it's not vital to fully dry them out.
* Prettiest chips ever, and nature does all the pattern work for you! Enjoy!
This week's vegetable is okra. I'm a bit scared of it. Wikipedia describes it as 'mucilaginous' ... which makes me think of mucous which brings up images of snot. Lovely. Wish me luck.