Cumin Spiced, Baked Lotus Chips
1/2-2/3 lb lotus root, sliced paper thin2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 teaspoons cumin
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
Preheat oven to 350°F.
Soak lotus root in cold water for 30 minutes. Drain and dry with paper towels. Place sliced lotus root and oils into a mixing bowl and toss together until well combined.
Add remaining ingredients and continue to toss together until fully combined.
Place chips onto a baking sheet lined with parchment, in a single layer (you'll need two baking sheets).
Bake chips for 15 to 20 minutes or until golden brown and crisp. (It's okay if this chips are slightly soft because they're crisp up even more as they cool)
Transfer chips onto a cooling rack and allow to cool completely. Serve. Serves 4.
From: Spoon Fork Bacon [archive.org]
