Lotus Root Chips

• 10–15 cm (4–6 in) lotus root
• 1 tablespoon rice vinegar

Peel the lotus root and finely slice using a mandoline. Drop the slices into a large bowl of water with the rice vinegar added and leave to soak for 10–20 minutes. (This removes the excess starch to make the lotus chips crisper.) Drain, then place the slices on paper towel and cover with another layer of paper towel to remove as much moisture as possible. Heat a 3 cm (1¼ in) depth of oil in a f