Baked lotus root chips with black pepper

Ingredients

For 1 serving

• Lotus root120 g
• Sunflower oil1 teaspoon
• Black pepperto taste
• Saltto taste

In season: October – February

Method

1. Heat a conventional oven to 180 °C and line a baking tray with baking paper.
2. Peel the lotus root with a peeler and slice it into very thin rounds, about 2 millimetres, ideally on a mandoline; put them straight into a bowl of cold water so they don't discolour.
3. Drain and dry them very thoroughly between two tea towels: the drier they are, the crisper they get.
4. Toss them with the sunflower oil, a pinch of salt and some ground black pepper and lay them on the tray in a single layer without overlapping.
5. Bake for 18–20 minutes, turning halfway, until golden and stiff; let them cool on the tray, where they finish crisping.