Crispy lotus stem chips with a tangy twist you'll love
What's the story
Crispy lotus stem chips with a tangy twist are a delicious snack that you can easily make at home. The unique texture of lotus stem makes it a perfect base for chips, giving you a crunchy bite with every munch. Adding a tangy twist to the regular recipe makes it more flavorful and interesting. Here are some tips to make the perfect crispy lotus stem chips with a tangy twist.
Freshness
Selecting fresh lotus stems
Choosing fresh lotus stems is key to getting the best taste and texture. Pick stems that are firm and free from blemishes or soft spots. Fresh lotus stems should have a light color and a crisp feel when you touch them. Avoid any stems that look wilted or discolored, as they may not give the desired crunchiness when cooked.
Preparation
Preparing lotus stems for chips
To prepare lotus stems for chips, start by washing them thoroughly under running water to remove any dirt or debris. Peel off the outer layer using a vegetable peeler, then slice them into thin rounds using a sharp knife or mandoline slicer. The thinner the slices, the crispier they will become during frying.
Marinade
Creating the tangy marinade
To create a tangy marinade, mix lemon juice, salt, and a pinch of chili powder in a bowl. This combination will add a zesty flavor to your chips. Make sure to coat each slice of lotus stem evenly with the marinade. Let it sit for about fifteen minutes so that the flavors can penetrate well into the slices before frying.
Frying tips
Frying techniques for maximum crispiness
For maximum crispiness while frying lotus stem chips, heat oil in a deep pan over medium flame until hot but not smoking. Carefully add marinated slices in batches without overcrowding the pan, which ensures even cooking and prevents steaming instead of frying. Fry until golden brown on both sides before draining excess oil on paper towels.