Lotus Root Chips
Lacy and Starchy Crisps
⏱️ 30 minutes 10 minutes prep · 12 minutes cook
🍽️ 8 Serves
120 Calories
1g Protein
12g Carbs
8g Fat
Why This Recipe Works
Lotus roots transform into beautiful, lacy chips that are every bit as satisfying as potato chips. Their high starch content makes them exceptionally crispy and a perfect vehicle for seasoned salts.
Instructions
1
Peel and slice the lotus root into paper-thin translucent rounds using a mandoline, then soak them in water for 10 minutes.
2
Dry the slices thoroughly on a kitchen towel—water is the enemy of a crisp chip.
3
Fry in batches in hot oil until they turn a perfect golden brown, which should take about 3 to 4 minutes per batch.
4
Drain on paper towels and season immediately while hot so the salt adheres.
Storage: Store in an airtight container at room temperature for up to 3 days to maintain crispness.
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 3 days to maintain crispness.
