Crispy Lotus Root Chips (oil-free, vegan, gluten-free)
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. Also, lotus chips are vegan, gluten-free, oil-free, and refined sugar-free.
Servings: 2 -3 servings
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
Where to buy: To make these crispy lotus chips, I recommend purchasing a fresh, raw root, best found in an Asian market.
How to pick: 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.
How to prepare: 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.