baked lotus root chips with spicy avocado dip


That, up there ^, is a lotus root. If you're not familiar, try one. They are a staple in most Chinese and Taiwanese cooking, and they come in many forms. I've seen acidic lotus root salads, soups with lotus root pieces, drinks, and even chips. If you know what you're looking for, you can find them at most Asian grocery stores. 

Like everyone else, I want to kick off the new year with a healthy start, and so I'm going to do another Whole30 cleanse. The key to a successful cleanse is planning, and so I've been crafting up an arsenal of recipes to have on hand. This is the first that I will share with you all. It is completely dairy, meat, and carb free. The chips make a great side for dinners and lunches, or can be served as an appetizer if you wish. The spicy avocado dip makes a nice accompaniment, and is filled with plenty of good fat to keep you full while cleansing.

1 Lotus Root
Peanut Oil
Salt & Pepper

1 Avocado
2 Cloves Garlic
1 Tbsp Mayo (Made with Olive Oil)
1 Tbs Rice Vinegar
1 Tbs Chili Oil (see picture above)
1 Tsp Salt

Chip Directions:
1. Preheat oven to 350F
2. Peel and thinly slice your lotus root. The thinner you get them, the better the texture will be. If you have mandolin it would be a good tool for this.
3. Spread your slices out on a foil-lined baking sheet. Brush with peanut oil, sprinkle with salt & pepper,  and put in the oven to bake. Depending on how thing your slices are, the baking should take 30-45 minutes. Take the tray out when chips are crispy.

Dip Directions:
1. Lightly brown garlic cloves over low heat in a bit of peanut oil.
2. Throw all ingredients into a food processor and blend until creamy.


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