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Lotus Root Chips on a cutting board
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5 from 2 votes

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Snack
Cuisine: Chinese, Japanese
Servings: 2 Servings
Calories: 62kcal
Author: Joyce | Pups with Chopsticks



  • 1 lotus root (sliced ⅛ inch thick)
  • salt (to taste)
  • oil



  • 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 ⅛ 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! :)


  • 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.


  • 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.


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