•  2 tablespoons sea salt flakes
•  1 teaspoon Sichuan peppercorns
•  4 small dried chillies
•  3 star anise
•  vegetable oil, for deep-frying
•  1kg fresh lotus root, peeled and thinly sliced* 

  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.