Using a mandoline or sharp knife, carefully slice
the lotus root as thinly as possible. For me, I set my mandoline to the thinnest setting. You can
go one step up form the lowest setting if that’s what you prefer, but I like mine paper thin.
Set the lotus root slices
on paper towels to remove the excess moisture. I layer mine starting with a paper towel on the bottom, then a layer of lotus root slices,
layer of paper towel, etc. Press
gently on the layers to ensure the moisture is removed.
In a wok, heat
2 inches of vegetable oil. Test the oil temperature by placing a slice
of lotus root in the oil. If the lotus root begins to bubble gradually, the oil is ready. If the oil bubbles rapidly immediately, the oil is too hot and the lotus root will burn. When the oil is at the proper temperature, work in batches being careful not to crowd the lotus root. Use a slotted spoon
to remove the slices
as soon as they have turned brown
and carefully place on a cooling
rack or a plate
lined with paper towels.
When the lotus root chips are finished, make the nori-sesame salt
by placing the sesame seeds
and nori in a dry
pan over medium high heat
moving the pan around to keep the seeds
and nori from burning. After about 3 or 4 minutes, the nori and seeds
should be fragrant and the seeds
should appear slightly browned.
Remove from the heat
and transfer to a spice grinder or small food processor. Pulse until uniformly sized. Add the sea salt
and pulse to combine the ingredients. Transfer the salt
to a small airtight container.
Sprinkle the lotus root chips with the salt
Light, crispy deliciousness!