If you like potato chips, you’ll love Lotus Root Chips! These are the be-all, end-all of exotic vegetables. They are crispy, crunchy, and sweet and it is impossible to stop eating after just one. Lotus root chips when served with zesty & spicy seasoning or a tangy yogurt dip are sure to impress your guests at any party.
It’s a popular vegetable throughout southern and eastern Asia. Visually very appealing with beautiful white texture and tiny holes, this root vegetable is full of fiber, vitamins and other nutrients. Fresh lotus root is one of the excellent sources of vitamin C. 100 g root provides 44 mg or 73% of daily-recommended values. When buying, look for clean, firm roots with smooth unblemished skin.
This amazing root vegetable can be prepared in many different ways: eaten raw in salads, fried as chips, in potato curry and sautéed with other vegetables. Better alternative to potato chips, these can be your new favorite snack!
Preparation Time: 10 -15 min
Cooking Time: 15 min
Total Time: 30 min
2 large lotus roots (1 ½ pounds)
Peanut oil for frying
Using a vegetable peeler, peel off the skin of the lotus root and trim the ends. Wash is thoroughly under running water.
Slice the lotus root as thinly as possible, about 1/8 inch thick or use a mandolin if you have one.
As you cut them, spread them on a paper towel and pat dry. On medium-low flame, heat the oil in a heavy pan until it is hot, but not smoking.
Add the lotus root slices to the pan without overlapping them. Let them cook, undisturbed, until the edges are light golden brown. Using a slotted spoon flip them slowly and cook till the chips are golden brown.
Repeat with the remaining lotus root and drain them on a paper towel. These can be serves as an appetizer, a side or a snack. I prefer plain without any seasoning or dip. They taste wonderful!
Note: Cool them completely before storing in an airtight container.
Below are some serving suggestions:
- Sprinkle some sea salt, garlic powder and cayenne pepper immediately after taking them out of the oil.
- Serve with a yogurt dip: 1 cup hung curd or Greek yogurt, 2 tablespoons sour cream, 1/4 cup chopped spring onions, kosher salt. Mix well and serve along with lotus chips.