Homemade Sweet Lotus Root Chips
Wash and peel brown skin. Drain out water completely.[use a vegetable peeler or sharp knife.]
Cut thinly slice lotus root into about ⅛ inch segments.
Heat oil, deep fry the slices until they are crispy.
Remove slices and cool.
Then in a thick-bottomed pan, add coconut treacle (treacle is a coconut liquid, it’s brown in color and similar to molasses), sugar and cinnamon powder, bring to boil up to 100 cup degrees (use a thermometer).
Then add the treacle/caramel mixture to the lotus root and mix well.
Serve and enjoy.