Lotus Root Chips with Matcha Salt

Photography by  Elisa Watson . Styling by  Kate Bradley  (Kenkō Kitchen) &  Elisa Watson .

Photography by Elisa Watson. Styling by Kate Bradley (Kenkō Kitchen) & Elisa Watson.

This recipe is inspired by something I had on a recent trip to Japan where we went to a 7 story restaurant that our local Tokyo friend had taken us to. The first thing he ordered from the menu which was written completely in Japanese (so lucky we had him there!) was this dish - fried lotus root chips with matcha salt. My mind, even when he said it, got completely blown, and when I actually tasted it I knew it was absolutely magnificent and something I just HAD to recreate for you guys. Lucky for me (and for you) this dish is super super simple and can be done in as little as 15 minutes! It is the perfect snack to have with drinks, to serve up for kids as a side replacement for chips and is just perfect as a gourmet nibble.

The other amazing thing about this dish is the pure amount of health benefits that the lotus root (and matcha) hold. Lotus root, which has long been used in Asian cooking is known for improving digestion, reducing cholesterol, lowering blood pressure, boosting the immune system, helps in preventing numerous forms of cancer, balances mood, can help in relieving depression and increases blood circulation. The lotus root has a potato like texture which makes it perfect in stews, soups, curries and of course for making chips! 

In other super exciting news it is now only two sleeps until the Australian release of my cookbook officially hits shelves in stores around the country! It is completely bizarre to think that I will be able to walk into a store and see my book sitting there and I swear it's still not real! I keep having to pinch myself! I am so excited and nervous to see what you all think of my first cookbook and I cannot wait to see what you cook up first! The cookbook will be available at all good retailers across Australia including Readings, David Jones, Angus & Robertson and in many other shops and cafes! If you're not able to pick up a copy in person you can however order the book from Book World, Book Depository, Booktopia, Amazon, Random House NZ or Angus & Robertson online to name a few! So excited!! 

Until then please enjoy this delicious recipe and don't forget you can stay updated on my Instagram or Facebook for more information on the cookbook! xx

Serves 2-4
Prep time: 5 minutes
Cooking time: 10-15 minutes

1-2 large lotus roots
2 tbsp coconut oil (plus a little extra if needed)
1 tbsp matcha powder
1/4 cup sea salt or pink salt flakes

Cut your lotus root(s) into 1/2 cm thick pieces. Place into a fry pan with the coconut oil and fry for 5-10 minutes until golden on each side. Once golden, remove from heat to avoid burning and place onto some kitchen towel to remove any excess oil.

For the salt, simply mix the matcha powder into the salt flakes until combined.

Then it's time to dip the crunchy delicious lotus root chips into the green salt and enjoy immediately!