Lotus root is an aquatic plant that is native to tropical Asia and Australia. It is also the national flower of India and Vietnam. Lotus root has many uses both decorative and culinary. Most of the plant is edible including the leaves, seeds, flowers, and roots.
Lotus root can be found in most specialty markets and Asian grocery stores. Purchase the root whole and peel, or, some markets carry pre-sliced lotus root.
Lotus root is a slow releasing carbohydrate which means it is low GI (rates low on the Glycemic index) and does not create drastic spikes in blood sugar levels when consumed.
This recipe tosses thinly sliced lotus root with olive oil and simple seasoning of sea salt and black pepper. The root is also delicious with many other seasonings including cayenne, paprika, or lemon pepper.
Serving size: 8 chips
Saturated fat: 0.7g
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The Complete Idiot’s Guide Quinoa Cookbook
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$7 Healthy Meals
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Cooking With Susan : Southern Family Favorites
Baked Lotus Root Chips
Lotus root is an aquatic plantthat is native to tropical Asia and Australia. It is also the national flower of India and Vietnam. Lotus root has many uses both decorative and culinary.
- 1 pound fresh lotus root (whole or packaged and sliced)
- 2 tablespoons olive oil
- 2 pinches of sea salt
- 2 pinches of black pepper
- Preheat the oven to 400°F.
- Slice each end of the lotus root.
- Using a vegetable peeler, remove outer layer of root.
- Thinly slice root using a mandoline slicer wafer thin.
- If desired, rinse lotus root to remove some of the starch.
- Dry thoroughly on paper towels.
- In a large mixing bowl, toss lotus root with olive oil, sea salt, and black pepper.
- Prepare two baking sheets with parchment paper for easy clean up.
- Place the lotus root on the baking sheets in a single layer.
- Bake for 12 to 15 minutes or until golden and crisp.
- Serve immediately, enjoy!
- *Other flavorful spices, chili powder, paprika, or lemon pepper.