Crispy Baked Lotus Root Chips

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 2 servings


  • 2 large lotus roots
  • 2 tbsp olive oil + more for the pan
  • 1 tsp of ground black pepper
  • 1/2- 3/4 tbsp salt
  • 1/2 tbsp sesame oil


  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 1/8″- 1/4″ 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.

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