Crispy lotus root chips

Bored with regular potato crisps? Already tried kale and sweet potato ones? Wondering what’s else could be made into delicious crisps? Maybe it is time to try this crispy lotus root chips recipe.

Why lotus root? Firstly lotus root is very nutritious. It contains plenty of fibre, it’s loaded with potassium, high in vitamin C and also has comparatively moderate calories among the root vegetables. I am not a nutritionist, so if you want to find out more about lotus root, please read here.

Secondly, it tastes good. It has a crispy and a slightly fibrous potato-like texture (a bit chewier). The taste is mild but it is able to absorb the flavours of other ingredients like a potato as well.

Finally, it looks sooooooooooo unique and pretty!!!!!!!!!!!!!!!!! Ha… I guess that’s all. It works well on an Instagram feed 😛 and also a perfect alternative to prawn crackers that will impress your guests when you host an oriental themed dinner.

In most of the big cities, you should be able to find a fresh lotus root for sale throughout most of the year. You may also find a frozen or sliced ones.#

So here it is, my Crispy Lotus Root Chips recipe…

Wash the lotus root and cut it into 2-3mm slices. I don’t peel off the skin as it gives the chips a nice rustic edge once cooked, but it’s up to you.

Lotus root grows in the mud under the water, so sometimes the holes can be muddy. So make sure you check all the holes are clean as well.

Add a few drops of vinegar to a large bowl of water, soak the lotus slices in vinegar water for 5-10 minutes. This prevet the lotus slices from turning brown in the air.

Pour the slices into a sieve and shake all the water out. Dry them on a towel or kitchen paper, making sure the slices are completely dry.

Pour about 5-10mm of vegetable oil into a large saucepan and heat on high. Insert a wooden spoon or stick into the oil. When you see the oil bubble around the wood it is fully heated. Turn the heat down to medium ready for deep frying.

Gently place the lotus slices into the boiling oil. Slowly fry 5-6 pieces at a time, avoid overlapping them.

For a healthier option, you can instead spray/brush oil on the slices and cook your chips in the oven. However, it takes quite a long time to cook and the result is going to be darker and less crispy than deep frying.

When you see they’ve turned a nice golden colour, they are ready. Place them on to oil absorbing paper or kitchen towel for removing the excess oil. Repeat the same process until you’ve finished all the slices.

Season with salt, pepper and seaweed flakes while warm. In this example, I only seasoned the chips with salt, black pepper and seaweed flakes but they also works with miso, shichimi, jerk powder or paprika powder… etc, be creative!

Let the chips cold for 10-15 minutes before serving. Enjoy!

These chips tastes great on their own but also terrific with dips like hummus, baba ganoush, salsa and guacamole. The perfect starter for your Asian themed dinner or a great party food/beer pairing/afternoon snack.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!