Place the salt, Sichuan peppercorns, chillies and star anise in a small frying pan over high heat. Cook, stirring, for 2–3 minutes or until aromatic. Remove from the pan, place in a small food processor and process until combined. Set aside.
Heat the oil in a large deep saucepan over medium heat until hot. Deep-fry the lotus root, in batches, for 2–3 minutes or until golden and crisp and drain on absorbent paper. Place the chips in a bowl with the salt mixture and toss to coat. Serves 8.
* You can buy fresh lotus root at Asian grocers.