Lotus Root Chips With Two Dips Recipe

Cooking Directions

• STEP 1.Slice the lotus root into thin rounds and soak in water for 10 minutes.
• STEP 2.Drain the lotus root slices and pat dry with a paper towel.
• STEP 3.Deep-fry the lotus root slices until golden brown and crispy.
• STEP 4.For the tomato dip, mix together tomato sauce, chili sauce, lime juice, and salt.
• STEP 5.For the yogurt dip, mix together yogurt, garlic, chopped mint leaves, and salt.
• STEP 6.Serve the lotus root chips with the tomato dip and yogurt dip.

Cooking Tips

• Make sure to slice the lotus root thinly for a crispy texture.
• Use a mandoline slicer for even and thin slices.
• Garnish with chopped coriander leaves for added flavor and presentation.

Storage and Serving

• The lotus root chips can be stored in an airtight container for up to 3 days.
• Reheat the chips in a preheated oven at 180°C for 5-10 minutes to restore their crispiness.
• Serve the chips with the dips at room temperature.