Preheat the oven to 400 degrees.
Fill a large saucepan halfway with water and bring to a boil.
Fill a large bowl with water and add the vinegar. Trim the edges and peel each root. Cut the roots into 1/8-inch-thick discs and place them into the water-vinegar solution to keep them from turning brown.
Boil the discs for 10 minutes, drain in a colander and pat dry.
Place the discs in an empty bowl, add the olive oil and seasoning and stir to coat.
Lay the discs in a single layer on ungreased cookie sheets. Bake for 10 minutes. Carefully flip the chips and bake an additional 10 minutes or until golden.
Remove from the oven, transfer to a platter and sprinkle with salt.
2 Tbsp. distilled vinegar
3 lotus roots
3 Tbsp. olive oil
3 tsp. Cajun spice blend or other spicy seasoning
Salt to taste
3 lotus roots
3 Tbsp. olive oil
3 tsp. Cajun spice blend or other spicy seasoning
Salt to taste
This article appears in Aug 1-31, 2009.