When I first started low-carb cooking, my son-in-law gave me a challenge. He said if I could find a good substitute for french fries, he would consider trying my diet. (He eventually did anyway.) I fried all sorts of things, animal and vegetable, with varying degrees of success. Several of the recipes in my first book, Carb Wars; Sugar is the New Fat, came from these experiments. One of the things I tried was lotus root. I used the prepackaged slices from an Asian market the first time, but the slices were too thick and I wasn’t happy with the results. When a local grocery started selling the fresh roots, I decided to give it another go. I made these yesterday for Easter dinner. Everyone liked them, even the kids.
Tip: Fresh lotus roots look like stiff strings of fat, pale brown sausage links. They break apart easily at the narrow joints. They can be stored in the refrigerator for up to two weeks.
LOTUS ROOT CHIPS
The chips have very little taste of their own, so you can spice them any way you like. They are more beautiful and exotic than potato chips and have fewer carbs in the bargain. They are sturdy enough to use for dips or like a cracker.
Peel the roots with a vegetable parer and cut into very thin, uniform rounds with a mandoline or a chef’s knife. Drop the slices in a bowl of water with some lemon juice added to prevent discoloration. Dry well on paper toweling before frying.
Heat oil in a deep fryer set on high (375 degrees). Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and sprinkle with coarse salt and freshly ground pepper. Alternately, toss with chili powder, smoked paprika, or other spices. Store chips in airtight container.
Eight slices of raw lotus root weigh about an ounce, which comes out to 0.37 Net Carbs per chip.