Crispy Lotus Root Chips with Savory Caramel Glaze

Instructions

1. 1

   Peel the lotus root and slice it very thinly, about 1-2 mm thick, using a mandoline slicer or a sharp knife. Rinse the slices thoroughly under cold water and pat them completely dry with paper towels. This is crucial for achieving crispiness.

   ~15 min
2. 2

   Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 170°C (340°F). Carefully fry the lotus root slices in batches until golden brown and crispy, about 3-5 minutes per batch. Drain on paper towels and let cool.

   ~25 min
3. 3

   While the lotus root is frying, prepare the glaze. Mince the garlic very finely. In a small saucepan, combine sugar, fish sauce, soy sauce, rice vinegar, and water. Heat over medium heat, stirring until the sugar dissolves.

   ~5 min
4. 4

   Bring the glaze mixture to a simmer. Add the minced garlic and chili flakes. Continue to simmer, stirring occasionally, until the glaze thickens to a syrupy consistency and turns a deep amber color. This will take about 10-15 minutes. Be careful not to burn it.

   ~15 min
5. 5

   Remove the glaze from the heat. Add the crispy lotus root chips to the saucepan with the glaze. Toss gently to coat each chip evenly. Add the toasted sesame seeds and toss again.

   ~3 min
6. 6

   Spread the glazed lotus root chips on a cooling rack set over parchment paper to prevent sticking. Let them cool completely. They will become even crispier as they cool.

   ~20 min