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crispy lotus root chips

Crispy Lotus Root chips

Lotus crisps or chips are easy to prepare. Adding a pinch of Himalayan pink salt and Aonori seaweed elevates the flavour.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side dishes, snacks
Cuisine Chinese
Servings 4 people
Calories 647 kcal

EQUIPMENT (click pictures for details)

Ingredients
 
 

Instructions
 

Prepare the lotus root

  • Peel and wash the lotus root.
    peel a lotus root
  • With a sharp knife or a mandoline slicer, cut the lotus root into 3 mm or thinner slices.
    slicing lotus root with a mandoline
  • Add 2 tsp rice vinegar to the water. Soak the lotus root slices in the vinegared water for 5-10 minutes.
    soaking lotus root in vinegar water
  • Pat dry the lotus root slices dry on a kitchen towel.
    pad drying lotus root

Deep fry the lotus root

  • Heat the oil to 170°C and deep fry the lotus root slices until they are crispy and golden brown.
    deep frying lotus root
  • Once they are nicely fried, spread out on a wire rack or a paper towel to remove excess oil.
    crispy lotus root chips

Nutrition for 1 portion

Calories: 647kcalCarbohydrates: 1gProtein: 1gFat: 75gSodium: 4mgFiber: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword lotus root, vegetable chips, vegetable crisps
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