[To make lotus root chips:] Slice the lotus root thinly using a mandolin. In a wok, heat the oil over a medium flame and deep fry the lotus slices in batches until lightly browned, about 2-3 minutes. Drain on paper towels.
[To fry peanuts and cashew nuts:] In the remaining oil in the wok, deep fry the peanuts over low heat until golden; remove and repeat with the cashew nuts. Drain on paper towels.
[To fry ginger:] Heat the sesame oil and fry the ginger strips until golden brown and crisp. Remove and drain on paper towels.
[To serve:] In a mixing bowl, combine the lotus chips, nuts, seaweed, ginger and sesame seeds. Season to taste with salt and sugar.