Lotus Root Chips Recipe

Lotus root chips

1. 1

   Prepare lotus root

   Peel the lotus root with a vegetable peeler. Using a mandoline set to 1/16–1/8 inch (1.5–3 mm) or a very sharp chef's knife, slice the lotus root crosswise into even thin rounds. Aim for uniform thickness so chips cook evenly. Place the slices immediately into a bowl of cold water to prevent browning and to remove excess starch.

2. 2

   Soak and season the slices

   Add the 3 cups cold water and 1 tablespoon rice vinegar (optional) to the bowl with lotus slices. Stir in 1 teaspoon kosher salt. Soak for 10–15 minutes, occasionally stirring, then drain and pat the slices thoroughly dry on clean kitchen towels or paper towels. Removing surface moisture helps them crisp better.

3. 3

   Preheat oil

   Pour 2 cups neutral oil into a wide, heavy-bottomed skillet or saucepan to a depth of about 1–1.5 inches (2.5–4 cm). Heat the oil over medium-high until it reaches 340–350°F (170–175°C) for a slightly slower fry that crisps without burning. If you don't have a thermometer, test by dropping one slice in — it should sizzle steadily and bubble around the edges, cooking gently rather than violently.

4. 4

   Dust with starch

   Place the dried lotus slices in a shallow bowl with 2 tablespoons cornstarch and toss gently until each slice has a light, even dusting. Shake off excess starch. This creates a very crisp exterior.

5. 5

   Fry in batches

   Working in small batches (6–8 slices at a time depending on pan size), gently lower the slices into the hot oil using tongs or a spider strainer. Keep the oil temperature between 320–350°F (160–175°C). Fry each batch, stirring gently or flipping as needed, until edges turn golden and chips are crisp, about 2–4 minutes per batch depending on thickness. Do not overcrowd the pan; overcrowding lowers oil temperature and produces soggy chips.

6. 6

   Drain and season

   Using a slotted spoon or spider, transfer fried chips to a paper towel–lined cooling rack or baking sheet to drain. While still hot, sprinkle with a mixture of 1 teaspoon ground white pepper, 1 teaspoon smoked paprika, and 1 teaspoon fine sea salt; or simply season to taste. Toss gently or shake the tray so seasoning adheres. If you like a very light oil sheen for seasoning adherence, toss briefly with 1 teaspoon neutral oil first.

7. 7

   Cool and serve

   Let chips cool completely (they will crisp more as they cool). Serve immediately or store fully cooled in an airtight container for up to 2 days in a cool, dry place. Serve with lemon or lime wedges if desired for a bright contrast.