Homemade Sweet Lotus Root Chips

• 3-58 ounces, weight Lotus Root
• 1 cup, 2-23 teaspoons, 78 pinches Vegetable Oil
• 3 tablespoons, 1 teaspoon, 2-13 pinches Coconut Pani Or Treacle
• 1 teaspoon Sugar
• 1/4 teaspoons Cinnamon Powder

1. Wash and peel the brown skin of the root using a vegetable peeler or sharp knife.
2. Drain out water completely.
3. Cut thin slices of lotus root, about 1/8-inch segments.
4. Heat oil; deep fry the slices until they are crispy.
5. Remove slices and cool.
6. Then, in a thick-bottomed pan, add coconut treacle (treacle is a coconut liquid, its brown in color and similar to molasses), sugar and cinnamon powder.
7. Bring to a boil, up to 100 C degrees (use a thermometer).
8. Then add the treacle/caramel mixture to the lotus root and mix well.
9. Serve and enjoy.

vegetable oil, coconut pani, sugar, cinnamon powder

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-sweet-lotus-root-chips/ (may not work)