Give a unique twist to your starchy potato fries by substituting them with crunchy lotus roots and adding some spice to the mix. Lotus roots don’t have much flavor, just like potatoes and are crunchy, juicy and slightly sweet. Best of all they look so pretty with their natural cut-out design. These hot chips are lightly sauteed and packed with nutrition. Think versatile - eat for snacks with a creamy dip like hummus OR just make them part of your meal by adding brown rice and a lentil soup on the side.
- Heat the oil in a frying pan and add mustard seeds. Once the seeds start spluttering, turn down the heat to minimum.
- Add the dry spices, salt, ginger and garlic and roast lightly.
- Add the lotus roots and stir thoroughly until both sides of each slice are covered with the spices. Cover the pan with a lid and let the heat release the steam from the lotus root to cook it thoroughly.
- Keep stirring occasionally to avoid burning and cook up to 10 minutes to ensure each slice is cooked thoroughly.
- Remove from heat and lay them out on a lined oven tray to bake for another 10-12 minutes at 350ºF. The chips should now be drier and crispy.
- Garnish with chopped fresh coriander leaves or serve with a creamy dip.