When I saw lotus root at my local Japanese market, I knew it was time to experiment with lotus chips.  My recent go-round with baked root vegetables was such a striking disappointment that I decided the only way to tackle lotus was to fry it.  I can't say I necessarily made the right decision.  While awesomely crispy and perfect in color, the chips did come out slightly oilier than I would have liked.  Whether the fault of the type of oil, the frying temperature I used, or the fact that lotus root is meant to be baked, not fried, I don't know.  I will be experimenting more in the future. 

None of this stopped me from gobbling a whole batch of them - let me be clear about that.  Crispy and salty and open to receiving whatever melange of spices you choose to infuse them with, lotus chips are an awesome snack for any time of year.   

And yes, these are awesome with a Spicy Celery Cocktail!

Step 1: Slicing

This is its own step because lotus roots are so beautiful to slice into, that I wanted to make sure this picture could be appreciated in its full glory.  

Slice your lotus root very thinly.   My mandoline was not slicing them as thin as I liked so I did them by hand.  Methinks it's time for a new mandoline! 
<p>I came across this receipe in a korean talkshow.<br>The women introducing them said they are actually very healthy nack for women, and perfeckt as light night-snack, when you carve for soemthing small but don't wa't to eat a big meal. Lotus is considered as very healthy and benefitable, well the oil kind of kills the slimming efect they can have but with coconut oil in a small amount the oild shouldn't be to bad either.<br>She said she would lie dem down on a towel or paper tissue to let it suck up the remaining oil on the roots.<br><br>I don't know whihch oil you used but I would recomend people to try coconot oil based on the korean receipe.<br><br>Anyway they look tasty and it's a nice summer snack or decoration idea <br></p>
I saw lotus root at the Asian grocery store I go to and it reminded me of this recipe. I decided to try it out.. I seasoned them with salt and smoked paprika. I only wish I had bought more lotus root because I only ended up with a small amount of chips. Thanks for the cool idea!
These don't really look like something you're supposed to eat. They look kind of like the mold-tubes we grew in biology.
I would have LOVED to turned these into a Nacho recipe. ;-)
If I eat these am I going to fall into a spiral of neverending false bliss and forget everything I know and love? Or are those lotus flowers I'm thinking about?
I love it and I want to make it as soon as possible. But it's a week I'm looking for Lotus in our shops and grocery.<br>I will send you a picture of the result! ;)
this is very interesting:D!! The result looks really good:)
If you can find it cottonseed oil is the best for frying, not oily and does not make the house smell like oil either.
Sunflower oil would be less greasy. Lotus is delicious!
Maybe I should find some lotus seeds and plant them, just to see what grasshoppers up.<br><br>
What artistic looking junk food!! Love it &lt;3
Never had lotus, nor seen them in any shops around here, but this is Italy and Italians are not curious about other people'd food... such a disappointment! :-( <br>I don't know about the taste, but they look so beautiful! :-)
try tossing them in a very light dusting of cornstarch just before hitting the hot oil. And, all though pricey - fry in peanut oil. Higher smoking temperature and a cleaner less clingy flavor, makes all the difference
These look good. Never tried lotus root but just might if I can find it in my area. Thanks for sharing.
I have always wanted to try lotus root, but never had an opportunity...it is so beautiful! Can you tell me what they taste like? I am so very curious!! Perhaps I need to make my own opportunity here, and try this recipe!
These look delicious and amazing (visually)!
These look INCREDIBLE! <br><br>I've just never heard of nor seen a lotus root before. Maybe I need to get out more often.
Me too.

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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