Lotus root chips

Cut lotus root very thinly.

Put lotus root, potato starch and furikake in a ziplock bag and shake them well

In a large pan, 1 inch vegetable oil, high heat. Wait until the oil temperature comes to 350F degrees.

Add lotus root 5 at a time. Lower the heat to medium to avoid burning. Turn over at 3 min. Turn the heat to high at the last 30 seconds to make them crispy.