STEP 1/15
Prepare a lotus root.
STEP 2/15
Peel and soak in vinegar to prevent browning.
STEP 3/15
Slice as thin as possible with a knife.
STEP 4/15
Place thinly sliced lotus root in cold water and drain starch.
STEP 5/15
Drain on a sieve.
STEP 6/15
Place kitchen towel on top and drain lotus roots one by one.
STEP 7/15
Cover the top with a kitchen towel and press hard to remove moisture more clearly.
STEP 8/15
Put starch powder in a plastic bag.
STEP 9/15
Add the drained lotus root.
STEP 10/15
Hold the bag and shake it.
STEP 11/15
Then the starchy clothes will be coated thinly.
STEP 12/15
Pour enough oil into a deep frying pan and heat. It's a good time to drop a small piece of lotus root and fry it when it's a good time to fry it.
STEP 13/15
If the oil temperature is moderate, add lotus root and fry. If you put a lot at once, lotus root chips will stick to it, so please put them in one at a time.
STEP 14/15
Remove lotus root chips when golden brown. It'll burn quickly, so please focus and fry it. If you think it's getting colored, take it out quickly
STEP 15/15
The golden brown lotus root chip is done by putting it on a kitchen towel and removing the oil.