Gluten Free, Paleo, Snacks, Vegan
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Crispy Baked Lotus Root Chips

If you suffer from trypophobia, you are going to want to stay away from this post. If you don’t know what trypophobia is, you probably shouldn’t google it because it will ruin your day. Essentially, it’s the fear of things with irregular holes. The wikipedia page is pretty safe (no images) if you are curious.

Baked-lotus-chips

Lotus roots are full of irregular holes. I’m willing to overlook this character flaw because they are tasty as a mofo. They make amazing chips. If you slice them thin enough, they get crispy like a potato chip. You really can’t have just one. Ask me how I know.

Okay, so these are what the roots look like before you clean them up. They are not going to win any beauty competitions, but I think they are jolie laide (beautiful ugly).

Lotus-Root

First thing you do is chop off the ends and inspect them for gross stuff (mould or dirt). If you see something like that, keep cutting until you’ve removed it all.

lotus-root-cut

Step 2, peel them like a potato. Keep in mind, these things brown like apples once they are exposed to air. It doesn’t really matter since we are baking them, but if you use them raw in a salad you will want to cut them close to serving time. Next, slice them in 1/8″ to 1/4 slices, thinner = crispier. It’s okay if you have more than one thickness.

Cutting-Lotus-Root- Lotus-root-slice-thickness copystack-of-lotus-slices copy

Put all the slices in to a big bowl and coat with olive oil, salt, pepper and a bit of sesame oil for extra flavour.

salt-pepper-lotus-root

Spread the lotus root slices in a single layer on a cookie sheet (or 2) that has been liberally brushed with olive oil. If you are using two sheets, try to put thick slices on one and thin slices on the other. That way you can take out the thin ones before they overcook.

lotus-roots-baking-sheet

Bake them at 325F for 20 minutes and then check them. Unless you have some magical oven that cooks totally evenly and you cut everything with surgical precision; some will brown faster than others. Remove the golden brown, crispy looking ones and put them on a piece of paper towel to rest. Put the tray back in the oven and check it at 5 minute intervals, removing the ones that are done at each interval. The whole process could take 30-45 minutes.

When they are done, they should look something like this…

Crispy-lotus-chips-

They look good, right? They are good on their own, but they also make a good vehicle for putting dip in your mouth. I see you eyeballing that mystery dip in the picture above. I promise you, the recipe for that is coming in the next couple day. Feel free to take a guess at what it is in the comments!

A special shout out to Chris, my partner in all things for teaching me how to make these chips. Those are his hands doing all the chopping because his knife skills are better than mine!

Crispy Baked Lotus Root Chips
 
Serves: 2 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 large lotus roots
  • 2 tbsp olive oil + more for the pan
  • 1 tsp of ground black pepper
  • ½- 3/4 tbsp salt
  • ½ tbsp sesame oil
Instructions
  1. Preheat oven to 325F
  2. Cut the ends of the lotus roots
  3. Peel the skin off the lotus root with a vegetable peeler
  4. Slice the roots in to ⅛"- ¼" slices
  5. Combine sliced roots 2 tbsp oil, black pepper, salt and sesame oil in bowl.
  6. Mix with hands until roots are evenly covered with oil and seasonings.
  7. Brush baking sheets with olive oil, be generous as these things will stick if you are stingy.
  8. Place slices in a single layer on the baking sheets.
  9. Bake for 20 minutes and check for ones that are browning rapidly.
  10. Remove the browned ones and place them on a piece of paper towel to absorb excess oil.
  11. Put the baking sheets back in the oven and repeat the process of checking and removing finished ones at 5 minute intervals.
  12. The entire process can take 30-45 minutes depending on your oven and how thinly you sliced the lotus root.
  13. Let cool and enjoy on their own or with dip.

 

21 Comments

  1. Wow, had no idea that trypophobia was a thing. Thankfully, I don’t have a fear of irregular holes (I feel like there is a dirty joke in there somewhere…?). Anyway, I’m wondering where you found your lotus root in Vancouver?

    • Jasmine Lukuku says

      Hi Sondi, I bought it at Kim’s Market on Broadway just east of Kingsgate Mall. Sometimes you can get it at TnT.

  2. Yum! I’ve never tried Lotus root as chips! If I can get my hands on some, I can’t wait to give it a go! I grew up eating Lotus Root as part of a curry, so this will be such a welcome change! 🙂

  3. We get frozen lotus root in the Asian markets here! We have added them to stir fries and they are nice and crunchy. Wonder if the baking would work though.

  4. Oh, this looks so delicious! I’ve never tried fresh lotus root, I only meet the canned ones. Do you think I could also try out this recipe with those?

    • Jasmine Lukuku says

      I’m not sure how they have been treated, but it might be an inexpensive experiment! I would just make sure you set them out on some paper towel to dry for awhile before attempting to bake.

  5. Sabrina says

    hi! this looks delicious, i want to try it immediately 🙂
    may i know the dipping recipe?
    thank u for sharing

  6. wow! can not wait to try this. Me and my girlfriend are going vegan, this looks like a satisfying snack. Thanks! can’t wait untill you give us the recipe for the dip. 🙂

  7. Deanna says

    I returned from a 2-week trip to Japan *absolutely bonkers* for Lotus Root! I found some pre-sliced in a package at my local market, but then went to a specialty Asian market and found whole ones, so I tried your recipe! THEY TURNED OUT AMAZINGLY WELL!! ^_^ I’m really pleased. Only, boy howdy it took forever…I need to get over my fear of mandolines and just get one, because the unevenness even within each slice was embarrassing!!
    But your balance of salt and oil was perfect in terms of resulting flavor. YUM YUM YUM. Thank you so much!!!

    • Jasmine Lukuku says

      I’m glad to hear you liked them! It is tricky getting them to be even, but they taste good even when they are lopsided!

  8. Jane says

    What kind of dip did you prepare as shown in the picture? Do you mind sharing?

  9. Nicole says

    Do you have any tips on storing these? I’m planning on making them for a potluck (1 day in storage minimum) and don’t want to be bringing in soggy/stale chips. 😛

    • Jasmine Lukuku says

      Unfortunately, these are best eaten fresh. If you cut them very thin and cook them until they are very crispy, you will have a better chance of them staying crispy.

      Another way to get a crispier chip would be deep frying them!

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