• 200 g (7 oz) fresh lotus root (about ½ small), peeled
• 100 ml (3½ fl oz) vegetable oil
• sea salt flakes

Using a mandolin, slice the lotus root widthways into 1 mm 1/32 inch) thick slices. Heat the oil in a small saucepan to 180°C (350°F). Cook the lotus root for about 1 minute or until golden and crisp. Remove and drain on paper towel. Season with salt and set aside.