These unique looking chips, look fascinating and taste even better. Something fun and different from the everyday potato chip! Careful with these ones, they are very addictive!

Lotus root is one of those weird ingredients that I never really knew what it really was until my late 20s. My parents would put it in soups and I would just eat it – no questions asked. My fondest memory of it was how much fun I had with the texture. It was odd, when you bite into it and pull, it has these really fine silky spidery web hairs that pull out of it. A very memorable and odd experience.


Lotus Root Chips


In the wild, the lotus roots live underwater and are the root system of the beautiful pink lotus flowers and their pods. Its texture is crisp like an apple but tough to eat in big chunks raw because of the density of silky webbed hair roots within the actual root. It actually doesn’t have a very strong flavour, just a hint of sweetness.Β Its most common use in Asian cuisines are in Asian broth soups or stir fries, but being the adventurous and curious person I am, I decided to deep fry these pretty little things.


Lotus Root Chips


They are absolutely fascinating to look at, don’t you think? Something different than the averageΒ potato chip! πŸ™‚



Lotus roots are not common in your local grocery store and you will most likely have to go to an asian supermarket to find it.


Lotus Root Chips

When you are buying it, make sure to pick the ones that are very firm (like a potato) and light pinky beige in colour. Try to stay away from the black, brown very blemished soft ones.


Storage : Keep these little guys dry, else they will rot easily.


I personally enjoy the natural flavours of this, so I only use salt on it, and to be honest they are tasty unsalted too. You can add in spices such as cumin or five spice to give it a bit of oomph as well.


Flavour Profile : Β Mildly sweet when raw, taste like a potato chip when deep fried.


To prepare the root, chop both ends off first. I highly suggest a mandolin or a really sharp knife when you are slicing them into thin slices and be very careful since they are tough to cut thinly. I cut mine to 1/8 inch (3mm) thick. I highly suggest that you don’t cut them too thin because it will be difficult to crisp them up without burning them (Yep! I tried! My thought process was, the thinner the crispier right? Nope!)

** There are affiliate links in this post to make it easier to find the products I use. I would never suggest anything to you that I don’t highly recommend and use myself.**


Lotus Root Chips


For this recipe I baked and deep fried to show you the difference between the two processes and which one we preferred.


Baking the Chips

  • If the thickness of the chips is uneven, it won’t cook evenly in the oven. The thinner part will cook faster and will burn
  • You must oil the chips liberally or they will stick to the pan. (You’re essentially deep frying it in the oven)
  • Using parchment paper is a hit or miss because you don’t get the intense heat from the hot pan directly it tends to ‘sweat’ the chips so it sits in it’s own moisture and doesn’t crisp up
  • You must watch the oven like a hawk, when these babies burn – they burn fast.


Lotus Root Chips


Frying the Chips

  • Evenly cooks the chips, regardless of uneven texture
  • Cooks more quickly. 3 minutes to cook when deep fried, 10 mins to cook when baked


The Verdict?

Deep frying wins this one for me. There’s less baby sitting of the oven, more evenly cooked and quicker to make. I know most of us hate deep frying, but since these chips are thin you actually don’t need to go nuts on the oil! πŸ™‚ You can use a frying pan with 1 cm of oil and deep fry them in small batches.




If you make these chips, show us and hashtag us with #pupswithchopsticks! We want to see these pretty little things in action! πŸ™‚



Lotus Root Chips

5 from 1 vote
Lotus Root Chips
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

A fascinating looking chip that's super crispy and be sure to impress your guests!

Course: Appetizer, Snack
Cuisine: Chinese
Servings: 2
Author: Pups with Chopsticks
  • 1 medium lotus root (sliced)
  • salt (to taste)
  • oil
Prepping the Lotus Root
  1. You can peel it or leave it un-peeled. 

  2. Chop off both ends and slice the lotus root with a mandolin or a very sharp knife to 1/8 inch (3mm)

  3. Lightly salt. (If you are baking them, oil them liberally)

Deep Frying
  1. If you are using a deep fryer, set it to 350F (176C). If you are using the stove, add approximately 1 cm of oil into the pan and set it to medium heat.

  2. Add the lotus root a few at a time (careful not to overcrowd the pan) and cook for 3 minutes or until golden brown. (When you take them out they are still cooking and will continue to brown so remove them before they get too brown)

  1. Set the oven to 400F (204C)

  2. Oil a baking sheet and put the lotus root on in a single layer.

  3. Bake for 10 mins or until golden brown. (Watch the oven like a hawk, every oven is set differently and these little guys burn quickly in the oven) They won't crisp evenly, so you should remove the browned ones and put the rest back into the oven.

  4. Voila! Enjoy! πŸ™‚


Something fun and different from the everyday potato chip!
Lotus Root Chips



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15 thoughts on “Lotus Root Chips”

  1. I’m sure I’ve had lotus root at restaurants, but never really thought about it. Thanks for sharing more about it, it was really interesting. And even just looking at the comparison, I’d go with deep frying too!!

    1. I’m so glad you found it helpful! πŸ™‚ I would have leaned towards baking but I noticed I was using almost the same amount of oil so I might as well do it the tastier way!

    1. They are a bit harder to find and Amazon is out of the question haha! Hope you can find it! πŸ™‚

  2. I’ve only had lotus root boiled in soups and I like it a lot, but fried lotus root sounds even better! What a creative idea. I also like how the pattern of the bowl that you used matches with the lotus root! Lovely pics as always.

    1. Me too! I always had it in soups and I seem to have this wierd obsession lately with deep frying so I figured why not! πŸ™‚

  3. Deep fried wins over baked for me – no contest. I would have fallen into the thinner is better trap for sure. I don’t have a lot of exposure to lotus root myself but this makes me think a trip to the asian market is in order.

    1. Yea I wanted the oven one to really turn out the same. I mean they are good, but the deep fried ones were better πŸ˜› I found that if you cut them thinner you need to really watch them like a hawk since they don’t all cook at exactly the same rate. When you do pick them up, make sure they aren’t browning and they are very firm, if they are even slightly soft then it’s no good! πŸ™‚

  4. There’s a super awesome vegetarian Japanese restaurant where I’m from and they make tempura with lotus root! It’s amazing. I don’t normally like to eat it but when fried I’ll take it :p These look so good!

    1. Thanks Elizabeth! I got the idea from our Japanese restaurant too! But they served Taro chips instead. Taro, lotus root. Almost the same right? πŸ˜‰

    1. Thanks Alyssa! I’m so happy I can bring a bit of Asia home with you!! πŸ˜€ I know that’s definitely one of the biggest reasons why I make what I make. I love eating out when I’m in Toronto and then when I come back to Waterloo – there’s no good asian anything :'( so I make it at home! πŸ˜€

    1. No way! That’s an amazing idea! I totally didn’t think of ever doing that! I bet they’d be fantastic as a crunch factor in all kinds of salads! πŸ™‚

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