- Peel the skin
- Slice about 1/8 " thick and put immediately into vinegared (or lemon) water to keep from turning color
- If using fresh or with only very little further cooking, they must be parboiled in vinegared water for about 4 minutes to get rid of the tannins.
I made lotus chips - 450 oven, oil them, flavor them and cook them on each side for about 10 minutes each. I used cayenne and Montreal Steak seasoning and it was waaaaaay too much - had to slather them in ketchup to make the burning stop. These need to be flavored with a much lighter hand!
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