Method

1.      Slice the lotus roots as thinly as possible.

2.      Soak the lotus root slices in a bowl of salted water, drain the lotus root slices and dry them on paper towels.

3.      Deep fry the lotus root slices on medium-high heat until golden brown.

4.      Drain the fried lotus root slices and place them aside to cool.

5.      To prepare the Marmite caramel, place all the ingredients in a pan and cook on medium-high heat until thick and gooey.

6.      Test the thickness of the Marmite caramel with a metal spoon. When cooled, the Marmite caramel should be lightly crusted.

7.      Mix the lotus root chips with the Marmite caramel. Then, place them on a baking sheet and spread well.

8.     Wait for the lotus root chips to cool and store in an airtight container.