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    Home » Asian Recipes

    Lotus Root Chips

    Jan 12, 2017 • Author: Joyce • 15 Comments • This post may contain affiliate links.

    Jump to Recipe Print Recipe
    5 from 1 vote

    These unique looking lotus root 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. 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 odd experience.

    Lotus Root Chips on a plate and cutting board

    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. 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.

    These lotus root chips are absolutely fascinating to look at, don't you think? Something different than the average potato chip! 🙂

     

     

    INGREDIENTS

    For this lotus root chips recipe, you can find the ingredients at an asian supermarket to find it.

    Lotus Root Chips ingredients laid out on a cutting board

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

     

     

    CHIPPY CHIP CHIP!

    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 â…› 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!)

    • Tip #1 : After cutting the chips, you can make them extra crispy by soaking them for a few minutes in a small bowl of water with 1 tablespoon of vinegar. Just make sure you dry them very well before deep frying them or baking them.

    Lotus Root Chips stacked in a tower

     

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

     

    Baking the Lotus Root 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 baked and deep fried being shown side by side, the difference in crispiness

    Frying the Lotus Root 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

     

     

    DEEP FRIED vs BAKED

    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! 🙂 You can use a frying pan with 1 cm of oil and deep fry them in small batches.

    Lotus Root Chips on a plate and cutting board

    Lotus Root Chips

    Enjoy!

    Lotus Root Chips on a cutting board

    Lotus Root Chips

    These unique looking crispy lotus root chips, look fascinating and taste even better. Something fun and different from the everyday potato chip! Careful with these ones, they are very addictive!
    Print Pin Share Email Rate Save Saved!
    Course: Appetizer, Snack
    Cuisine: Chinese, Japanese
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    2 Servings
    5 from 1 vote

    Equipment

    • Mandolin

    Recipe Notes

    • After cutting the chips, you can make them extra crispy by soaking them for a few minutes in a small bowl of water with 1 tablespoon of vinegar. Just make sure you dry them very well before deep frying them or baking them.

    Ingredients
     

    • 1 lotus root (sliced â…› inch thick)
    • salt (to taste)
    • oil
    Prevent your screen from going dark

    Instructions
     

    Preparation

    • Depending on your preference, peel the lotus root or leave it un-peeled.
    • Remove the ends and slice the lotus root with a mandolin or a very sharp knife to â…› inch (3mm) slices
    • Lightly salt. (If you are baking them, oil them liberally)

    Deep Frying

    • 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.
    • Add the slices 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 will continue to brown so remove them before they get too brown)
    • Allow it to cool slightly before eating it
    • Best enjoyed fresh! 🙂

    Baking

    • Set the oven to 400F (204C)
    • Oil a baking sheet and put the lotus root on in a single layer.
    • 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.
    • Remove from the oven and let them cool to crisp up
    • Serve immediately. They don't taste as good the next day.

    Nutrition

    Serving: 1Serving | Calories: 62kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Sodium: 23mg

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!
    Made with ♡ by Joyce | Pups with Chopsticks

    Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) 🙂

    Something fun and different from the everyday potato chip!

     

    More Asian Recipes

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    Reader Interactions

    Comments

    1. heather (delicious not gorgeous) says

      February 01, 2017 at 12:28 am

      i recently had a few crushed on top of poke, and that texture was amazing! super light and crispy with the silky fish; i'm craving it right now! (so much so that i have plans to get poke for lunch tomorrow lol).

      Reply
      • Joyce says

        February 01, 2017 at 11:52 am

        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! 🙂

        Reply
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