What do lotus root chips taste like?
I am a former chef from Canada and worked in both Japan and Singapore, now I find the chips nicer than boiled or preserved lotus root, It is an earthier taste than a regular spud, but a bit softer. We used to make them as garnish in the Hotels I worked in, for meat and fish dishes, cooked and mashed in with your regular mash is nice, not my favourite veg, but an experience to try.
