Peel the skin of lotus root and clean well in running water.

Thinly slice the lotus root. I found it is easier if using julienne slicer.

Mix icy cold water and vinegar ( 1tbsp vinegal : 1000ml water ) and soak sliced lotus root in the vinegar water about 15 minutes. This way will keep lotus root crisp, well clean and not turn into dark color.

Dry the sliced lotus root well.

Heat vegetable oil in a pot to 180°C. Deep fry the lotus root until crispy and golden brown.

Put fried lotus root on kithen paper to remove the excess oil, Season with salt while hot.

Let it completely cool before keep in dry container for longer storage.

You can season with other seasoning, such as paprika, cayenne pepper or curry powder.