Homemade Sweet Lotus Root Chips

Wash and peel the brown skin of the root using a vegetable peeler or sharp knife. Drain out water completely.

Cut thin slices of lotus root, about 1/8-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 a boil, up to 100 C degrees (use a thermometer).

Then add the treacle/caramel mixture to the lotus root and mix well.

Serve and enjoy.