Fried Taro and Lotus Chips

• 1 pound taro, peeled
• 1 pound lotus roots, peeled
• Peanut or vegetable oil, for deep-frying
• Essence, recipe follows

1. Using a mandoline or other mechanical slicer, slice the taro and lotus into very thin rounds.
2. Soak in a large bowl of cold water to prevent discoloration and to remove excess starch.
3. In a large heavy pot, heat enough vegetable oil to come halfway up the sides of the pan to 350 degrees F.
4. Drain the taro and lotus completely and pat dry with paper towels.
5. Add in batches to the hot oil, being careful not to overcrowd, and cook, stirring occasionally, until golden brown, about 2 minutes.
6. Remove with a slotted spoon or spider and drain on paper towels.
7. Season lightly with Essence.
8. The chips will crisp as they cool; serve at room temperature.
9. 2 1/2 tablespoons paprika
10. 2 tablespoons salt
11. 2 tablespoons garlic powder
12. 1 tablespoon black pepper
13. 1 tablespoon onion powder
14. 1 tablespoon cayenne pepper
15. 1 tablespoon dried leaf oregano
16. 1 tablespoon dried thyme
17. Combine all ingredients thoroughly and store in an airtight jar or container.
18. Yield: about 2/3 cup
19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
20. Published by William and Morrow, 1993.

taro, lotus roots, peanut

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fried-taro-and-lotus-chips-recipe.html (may not work)