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These lotus root chips are so easy and so delicious. Simply slice lotus root as thin as you can and deep fry. They taste just like potato chips and are super addicting!
What are Lotus Roots?
Just as the name implies, lotus roots are the root of the lotus flower. It’s an aquatic plant with pink or white flowers. The lotus flower is important in Buddhism, so you may have seen pictures of it before in Asian artwork, if you’ve never seen it in person.
I’ve heard the lotus root can grow up to 4 feet long, but usually they are prechopped into 6 inch “logs” when I see them at the Asian market. The texture of the root is very similar to a potato. But the most striking feature about lotus roots is probably the pattern of holes in the middle. Regardless of how you cook it, it’s gonna look cool!
Lotus Root Nutrition Vs. White Potato
Okay, so you might be thinking: if lotus root is similar to a potato, and lotus chips taste like potato chips, then why not just eat potato chips? Well…. can I convince you that lotus roots are healthier? Lotus roots have lower starch content, in case carbs are something that don’t agree with your blood sugar. They also have twice the fiber and five times more calcium than a white potato!
But maybe the most important reason to do lotus roots over potatoes…. may I remind you how COOL THEY LOOK?
Lotus Root in Japanese Cuisine
Lotus roots are common in Asian cuisine. I used to eat them as a snack in China. They’re also used in Japanese cooking. They’re especially common in certain Japanese New Year’s dishes.
If you follow me on Instagram, you know that I LOVE Japanese New Years. It’s a big deal. But as a 4th generation Japanese American, our New Year’s dishes look pretty different from the traditional dishes in Japan. Think – more fried food and less pickled. Gotta represent the American part of Asian-American, right?
This year, my friend Kristina Nishi suggested that I make these lotus root chips. My family has never made them before for New Years, but after trying these I CAN NEVER GO BACK. They will make an appearance at every New Years from now until kingdom come.
How to Make Lotus Root Chips
- Wash and peel lotus root.
- Slice as thin as possible.
- Deep fry
THAT’S IT! I know other blogs say soak the slices to make them crispier, but you do not have to. If you slice them thin enough, they will be CRISPY. Other recipes also suggest seasoning with sea salt or furikake, which you can definitely do. But honestly, I think they tasted salty and flavorful enough to eat alone. Last note: because the slices are so thin, you really don’t need THAT much oil for deep frying. I recommend using a skillet to get the most surface area for the chips.
I hope you give these fried lotus root chips a chance. Come back and comment when you can’t stop eating them. Don’t say I didn’t warn you!
More Japanese American Recipes
Looking for more classic, Japanese American home cooking? Check these out:
- Best Beef Teriyaki
- Best Chicken Teriyaki Recipe
- Somen Salad
- Jello Mochi
Easy Lotus Root Chips
Move over potatoes – deep fried lotus roots are the new potato chips! Simply peel and thinly slice a lotus root, then deep fry. That's it! So easy and so addicting.
4.75 from 4 votes
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Prep Time 10 minutes mins
Cook Time 5 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Asian American, Japanese
Servings 20 chips
Ingredients
- 1 lotus root
- canola oil for frying
Instructions
Heat canola oil to 350 degrees F in a deep skillet or pot for deep frying. I use a 12 inch cast iron skillet with 3 inch sides.
While oil is heating up, peel the lotus root and slice as thin as you can. You can use a mandolin if you have one.
Pat lotus root dry with a paper towel.
Deep fry lotus root slices about 2-3 minutes or until golden brown on both sides. Serve immediately.
Notes
Lotus roots are typically sold in about 6 inch long logs. This recipe uses one root about that size.
The number of chips you get from each log will depend on how thinly you can slice them. Using a knife, I can get about 20 chips from one root.
The thinner you slice the root, the crispier your chips. Aim for no thicker than 1/8 of an inch.
I don’t feel like this needs any seasoning, but you can add sea salt, furikake, or other spices while the chips are still hot, if you wish.
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easyGluten Freejapanese foodnew yearosechioshogatsurecipes
