Wash and peel the lotus root. Cut with a knife or use a mandolin slider to make 1/8 inch thin slices. Drain the lotus root slices and pat them completely dry.

Heat the oil in a pan to 340F on medium high heat. Add the slices a few at a time (do not overcrowd the pan) and deep fry until crispy and golden brown.

Once they are nicely fried, spread on a paper towel to absorb extra oil. Season with salt and pepper and serve immediately.