How to Make Crispy Lotus Root Chips (Easy Recipe!)
Oct 03, 2019 • Updated Jan 24, 2024
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A 3 ingredient recipe for homemade crispy lotus root chips! These crispy chips are a healthy snack alternative to potato chips and are super easy to make. Lotus chips are vegan, gluten-free, oil-free, and refined sugar-free.
What Makes This Recipe Great
Potato chips are no match for these super crispy Lotus Chips. This make-at-home chip is a great way to satisfy a crunchy snack craving that uses a root called lotus root.
Lotus root is very similar to potatoes in texture when raw, but with a very different nutritional profile. It’s typically higher in protein than potatoes and lower in calories and packed with nutrients too. If you’re looking for a lighter alternative to potato chips, this one’s for you!
This recipe calls for only 2 or 3 ingredients depending on how fancy you like to spice things. You can also make these crispy lotus chips in the oven, air fryer, or even microwave.
If you love crunchy snacks, try my Simple Discard Sourdough Crackers, or these homemade Japanese Rice Crackers.
What is Lotus Root?
Lotus root is a root vegetable commonly eaten in Japan and China and is common in Asian cuisine. If you’ve never seen a lotus flower, they are absolutely gorgeous (look them up!). You may recognize lotus root from my sautéed lotus root recipe, and my Japanese cooking video with my grandma.
It’s an excellent source of fiber and is a slow-digesting complex carbohydrate. It’s surprisingly rich in vitamin C, iron, zinc, and magnesium and has a very mild flavour, making it a perfect canvas for your favourite seasonings.
How To Make Lotus Chips
These crispy lotus root chips are vegan, gluten-free, oil-free, and meal-prep friendly. They have minimal ingredients and make a great snack to have on hand or serve with your favourite spread or dip. Bonus: they’re a beautiful flower-like shape!
Ingredient Notes
- Lotus Root: You will need one 10” long root or two smaller ones. You can source them from local Asian markets.
- Seasoning: Garlic powder and sea salt.
Step-by-Step Instructions
- Prepare lotus chips by peeling the skin of the lotus root with a peeler. Slice evenly into 1/8″ pieces and place the thin slices into a large mixing bowl. Remove any excess moisture with paper towels.
- Add spices to the bowl and toss to coat. The moisture from the slices should hold the spices well.
- Transfer slices onto a baking mat or parchment-lined baking sheet in a single layer, laying flat and leaving space between each slice.
- Bake at 325F for about 25 minutes. Flip, and bake an additional 5 minutes, or as needed until crisp.
Note: I personally had the best results baking for 25 minutes, then flipping and turning off the heat but allowing slices to sit until the oven cooled (they will continue to cook this way). The thickness of the lotus root will determine the cooking time, so keep an eye out!
Alternative Methods: You can make your lotus chips in the microwave following this method, or air-fry them. I don’t have a microwave, but I tested it while at my grandma’s house and was surprised by how easy it was! If using the air fryer, make sure to cook in small batches so you don’t overcrowd the basket.
Variations
You can really spice up these lotus chips however you like! Here are some more seasoning ideas.
- togarashi spice blend
- cajun seasoning
- old bay
- lemon pepper
- whatever else your heart desires!
Expert Tips
- Where to buy lotus root: To make these crispy lotus chips, I recommend purchasing a fresh, raw root, best found in an Asian market.
- How to pick the perfect lotus root: Picking a good one can be difficult but check to make sure the exposed ends are free of mold/discolouration and give it a squeeze to make sure it’s firm. Any soft spots are likely parts going bad.
- How to prepare a lotus root: Preparation is similar to preparing a raw potato. Give it a good wash, peel it with a hand peeler, and slice it with a knife. You’ll end up with firm, starchy slices. I recommend using a high-quality, sharp knife for the best results.
- Using oil: You don’t need to use any oil for this recipe, but if you would like to, use just enough oil to coat the roots and cook until they’re crisp and golden brown.
Recipe FAQs
Yes! They are an excellent source of fiber and are a slow-digesting complex carbohydrate. Rich in vitamin C, iron, zinc, and magnesium.
They have a crunchy texture with a mild, subtly sweet flavor. Their mild flavor works well with a variety of seasonings.
Lotus chips are made from a root called the lotus root. They have a similar composition to potatoes, but an entirely different nutritional profile. They are full of health benefits and make excellent, crispy chips!
You will have the best shot of finding it at Asian food markets. You can also check local grocery stores and farmers’ markets.
If You Enjoyed These Lotus Chips, Try These Recipes…
If you make these lotus chips, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Crispy Lotus Root Chips (oil-free, vegan, gluten-free)
Ingredients
- 1 10 ” long lotus root
- 1/8 tsp garlic powder
- pinch sea salt
- optional other seasonings
- togarashi spice blend
- cajun seasoning
- old bay
- lemon pepper
- whatever else your heart desires!
Instructions
- Prepare lotus root by peeling skin with a peeler. Slice evenly into 1/8″ pieces and place slices into a large mixing bowl.
- Add spices to the bowl and toss to coat. The moisture from the slices should hold spices well.
- Transfer slices onto a baking mat or parchment lined baking tray, laying flat and leaving space between each slice.
- Bake at 325F for about 25 minutes. Flip, and bake an additional 5 minutes, or as needed until crisp. I personally had best results baking for 25 minutes, then flipping and turning off the heat but allowing slices to sit until the oven cooled (they will continue to cook this way). Alternatively, you can make in the microwave following this method, or airfry them.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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