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Lotus Root Chips Recipe
600g Lotus Root (thinly sliced)
800ml Water (cold/ice)
2 cups Oil
Sea Salt (to taste)
Steps to prepare:
Rinse well and peel the skin off the lotus root.
Cut the lotus root into thin slices and soak them in cold or ice water to prevent them from turning brown.
Drain the lotus root slices and pat dry with a kitchen towel before frying.
Heat oil in deep frying pan and fry the lotus root slices until golden brown.
Remove from pan and sprinkle with sea salt before serving.
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