Ingredients

How to make it

  • Wash and peel the lotus root, removing any brown bits, just like a potato. Sliced 1/8 inch thick.
  • Slide the roots onto bamboo sticks strung across a microwave safe bowl, as pictured.
  • Microwave on high for 2 mins to blanch.
  • When the steam subsides, immerse immediately in a bowl of water with a Tablespoon of rice wine vinegar or lemon juice, and a few little ice cubes mixed around.
  • When cool. Drain and pat dry on towels.
  • Preheat the oven to 450 F
  • Get a big spoon and mix the roots with the oil and spices.
  • Spread out in a single layer on a non stick big baking sheet.
  • Bake for 10 mins. turn. bake an additional 10 mins. You want them to be browned and golden just like a potato chip.
  • Drain on some towels.
  • Eat them warm or at room temp for up to two days.
  • Note: You can do this with any root veggie. These taste really great with taro root and/or sweet potato.
How to Blanch   Close

Reviews & Comments 6

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  • holyshitake 8 years ago
    Does anyone know if you can blanche the lotus root slices ahead of time for a party and just season and bake the next day? I made a test batch and it's delicious. For the spice lovers, try mixing the Korean dried pepper flakes used to make kimchee.
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    " It was excellent "
    midgelet ate it and said...
    i do similar!
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    " It was excellent "
    angelica14 ate it and said...
    Your oven-baked lotus root chips sounds heavenly!
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  • invisiblechef 9 years ago
    Hi, we just started getting these in our grocery store, along with daikon root. I'm going to try this recipe out soon, thanks so much for an interesting recipe.
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  • bluewaterandsand 9 years ago
    Sounds interesting and the picture looks great!
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  • httpmom 9 years ago
    This is an amalgamation of about five different recipes. Usually these are deep fried but I choose to cook them in the oven like I make chips, and home frys to keep it healthier. There is nothing missing in the taste, however.
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