Easy Lotus Root Chips
Move over potatoes - deep fried lotus roots are the new potato chips! Simply peel and thinly slice a lotus root, then deep fry. That's it! So easy and so addicting.
Servings: 20 chips
Ingredients
- 1 lotus root
- canola oil for frying
Instructions
- Heat canola oil to 350 degrees F in a deep skillet or pot for deep frying. I use a 12 inch cast iron skillet with 3 inch sides.
- While oil is heating up, peel the lotus root and slice as thin as you can. You can use a mandolin if you have one.
- Pat lotus root dry with a paper towel.
- Deep fry lotus root slices about 2-3 minutes or until golden brown on both sides. Serve immediately.
Video
Notes
Lotus roots are typically sold in about 6 inch long logs. This recipe uses one root about that size.
The number of chips you get from each log will depend on how thinly you can slice them. Using a knife, I can get about 20 chips from one root.
The thinner you slice the root, the crispier your chips. Aim for no thicker than 1/8 of an inch.
I don't feel like this needs any seasoning, but you can add sea salt, furikake, or other spices while the chips are still hot, if you wish.