Peel the lotus root. Cut it into thin discs (1/8 inch thick) using a mandoline or sharp knife. Soak it in a mixture of water plus a couple teaspoons lemon juice for a few minutes. Pat it dry.
Preheat the oven to 450 F and put a pot of water to boil.
When the water comes to a boil, salt it and drop the discs in. Switch off the flame after four minutes. Put the discs on a tea towel to drain and place another tea towel on top.
As they are drying, put 2 tablespoons oil on an UNLINED baking sheet. A baking sheet should take 25-30 discs.
Add some salt and cayenne (chilli powder) to the oil, mix it together.
Add the lotus root discs to the oil mix and gently coat them. Spread them on the sheet and bake for 20-22 minutes, turning them once midway.
The tastiest ones, we found, are crisp on the outside and slightly chewy inside. So try not to cut them paper thin, or to dry them out completely while baking.
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