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crunchy crispy lotus root chips!
Potato chips are no match for these super crispy lotus root chips. This make at home chip is a great way to satisfy a crunchy snack craving that uses a root called lotus root. It’s very similar to potato 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 root chips in the oven, airfryer or even microwave. I don’t have a microwave, but I’ve tested it while at my grandma’s house and was surprised by how easy it was!
These crispy lotus root chips are vegan, gluten-free, oil free and meal-prep friendly. They make a great snack to have on hand, or serve with your favourite spread or dip. Bonus: they’re a beautiful flower-like shape!
Lotus root is a root vegetable commonly eaten in Japan and China. You may recognize it 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.
secrets to success
To make these crispy lotus root chips, you will need to source some fresh lotus root. I recommend purchasing a raw root, best found at an Asian market. Picking a good lotus root 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.
Preparing the lotus root is similar to preparing a raw potato. Give it a good wash, peel with a peeler, and slice with a knife. You’ll end up with firm, starchy slices, and I recommend using a high quality, sharp knife for best results.
If you try this recipe out, tag me on Instagram @veggiekinsso 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!
A 2 ingredient recipe for homemade crispy lotus root chips! This recipe is vegan, gluten-free, oil free and refined sugar free.
1 10″ long lotus root
1/8 tsp garlic powder
pinch sea salt
optional other seasonings
togarashi spice blend
whatever else your heart desires!
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.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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