First, peel and cut the lotus root into thin sections,
1/8" or so thick. Then parboil them for about 10
minutes. This is necessary because lotus root is pretty
fibrous and needs some softening. While that's going
preheat the oven to 350. Pat the parboiled "wheels"
dry, then put them in a bowl, drop in some vegetable
oil, and mix then around until they've all got a thin
coating. Because they tend to stack like poker chips,
you may have to separate them by hand. Now lay them
out on a cookie sheet - no need to grease it; there's
enough oil on the chips - and bake them for 20 minutes,
turning them after 10 minutes. The chips should
shrink a little and start to brown. Keep a close
watch toward the end because they can burn quickly.
Take them out of the oven, let cool, and press between
paper towels to get as much of the grease off as possible.
(Don't be afraid to press down; lotus root is not squishy
at all.) Serve with salt, ketchup, or whatever.