Spiced Lotus Root Chips

Spiced Lotus Root Chips Recipe

Try these exotic spiced lotus root chips featuring our garlic and parsley sea salt OR if you like things sweet, with our cinnamon sugar!
PREP
5 mins
COOK
15 min
TOTAL
25 min

YIELD
Serves 2

Ingredients

  • 1 large lotus root, scrubbed clean
  • Juice from 1 lemon
  • Oil for frying (corn, canola, or other mild-flavored oil)
  • If you want the chips sweet: 1 tablespoon Old Salt Merchants Cinnamon Sugar
  • If you want the chips savoury:
  • 1/2 teaspoon Old Salt Merchants garlic and parsley sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika (mild to hot)

Instructions

  1. Slice the lotus root into thin discs, about the thickness of a quarter, using a mandoline or sharp knife. Place immediately in a bowl full of cold water with the lemon juice to prevent browning.
  2. Heat about 1/2 inch of oil in a large skillet over medium-high heat.
  3. While the oil is heating, place some of the lotus root slices between two towels to dry well.
  4. When the oil is hot but not smoking, add the lotus chips so that they fill the skillet but aren’t overlapping.
  5. Fry for about 2 minutes on each side, or until they turn golden.
  6. Remove with a slotted spoon to drain on paper towels and immediately sprinkle with desired spice mixture.
  7. Repeat with the remaining batches of lotus root slices and enjoy.

Tips / Notes

  • Adapted from Berkeley Bowl Cookbook (sold on our website!)

Spiced Lotus Root Chips Reviews