Set a mandolin to 3mm of thickness. Fill a large bowl with water and a couple of splashes of vinegar.

Peel the first lotus root and slice it on the mandolin. Put the slices in the water making sure they are fully submerged. This keeps them from browning.

Fill a wok with about 3 inches of oil. Heat over medium-high heat. To test if the oil is hot enough, wet your hand under a faucet and flick some water into the oil. If it bubbles up, it's ready.

In batches, pat down the lotus root slices and then throw into the wok. Fry for about 5-7 minutes until golden brown.

Transfer the chips to a wire rack or a colander lined with paper towels.

While still hot, sprinkle with roasted garlic salt.