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.
Nutrition:
Serving size: 8 chips
Calories: 80
Fat: 4.7g
Saturated fat: 0.7g
Sodium: 178mg
Carbohydrates: 9.5g
Fiber: 2.7g
Protein: 1.4g
NOTE: This recipe is also high in potassium and vitamin C. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
