These lotus root chips are super easy and fun! Lotus chips are a really delicious and different twist on the traditional potato chip. They come together in just a matter of minutes and are a perfect party snack or when you need a little fried snack for yourself.
Similar to a homemade potato chip, these are extremely simple to make. Just heat up some neutral oil, slice some lotus root very finely and fry until golden brown and sprinkle with a some sea salt!
Lotus root can usually be found at most asian or ethnic grocery stores.
This is a great party dish. Try serving it with an easy tuna and corn salad and some watermelon mezcal mojitos for party appetizers. Or since you already have the oil hot, try making some quick baja rockfish tacos to round out a full dinner.
- Lotus Root - I like to use a mandolin to make very fine slices of the lotus root.
- Oil - Any neutral oil will work, I like corn oil. If you are feeling fancy grapeseed oil is great, but very expensive for deep frying.
- Salt - Diamond Kosher salt works well because it's more flaky and sticks to the chips better than conventional table salt.
What is Lotus Root?
Lotus root is very similar to potato but less starchy, almost closer to jicama or rutabaga, but with a more mild flavor. The outside of the lotus root needs to be peeled because the skin is very tough and unattractive. Inside, though is a beautiful pattern of holes.
They are actually the stem of the plant and grow in the muddy section of ponds. The leaves are very beautiful as well and are often used for steaming rice, such as in this lotus steamed rice recipe.
Are Lotus Chips healthy?
While I wouldn't say anything fried in oil is healthy, lotus root is a little lighter in calories than the typical potato chip and contains lots of nutrients like vitamin C.
Lotus Chips (Easy Lotus Root Chips)
- 1 lb lotus root
- 5 cups neutral oil (or enough to reach about 4" up a pot)
- 1 tablespoon salt (or more, for seasoning)
- sour cream dip (optional)
- Add the oil to a large pot and heat under medium-high heat. Cut a little piece of lotus root off and throw it in to check if it sizzles before frying.
- Peel the lotus root(s), and slice very finely on a mandolin or with a knife.
- Add the lotus slices to the hot oil with a slotted spoon very slowly and stir often until they are golden brown, about 4 minutes. Do this in batches to not overcrowd the pan. BE CAREFUL, there will be splattering.
- Remove the lotus chips to a wire rack for cooling and sprinkle some salt on them while still hot. Repeat with the rest of the lotus.
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