fried lotus root chips

by Stevie on March 1, 2011

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I was so impressed with myself after making fried lotus root chips. To me, these are the be-all, end-all of exotic vegetables. How disappointing (and slightly embarrassing) to read later in the raw epicurean that lotus root can be a potato-substitute and on serious eats all the myriad ways one might prepare them. Well, in my defense I grew up in the suburbs in Virginia. In the Eighties, this was not lotus-root country. But armed with my new knowledge, it only makes me want to experiment more with this delightful rhizome.

fried lotus root chips

fried lotus root chips

Serious eats has an incredibly thorough description of the lotus root, including how it grows, its meaning in Asian cultures and various preparations. I knew about lotus roots and lotus flowers all this time but somehow never put two-and-two together. They’re from the same plant. I suppose that I’d always imagined all those images of the Buddah meditating on a lotus flower as part of a mystical theology that had no clear relationship to my dinner plate. Turns out that the flower, the younger leaves and the lotus root are all edible. Hmm.

I got my lotus root pre-peeled from Nijiya Market, which saved a little time.

packaged peeled lotus root

packaged peeled lotus root

fried lotus root chips

2 lotus roots, peeled and sliced thin
Vegetable oil to fry
Splash of olive oil
Kosher salt to taste
Pinch of cayenne pepper

All I did was slice it thinly, fry it in some vegetable oil mixed with a splash of olive oil, let it drain for a bit on paper towels and sprinkled the chips with salt and a pinch of cayenne pepper. Yum!

Next time, I’m going to try something a bit more ambitions.

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{ 6 comments… read them below or add one }

LeQuan March 1, 2011 at 10:25 am

This looks really good. I’ve never had lotus root in chip form. Love how simple this is. I’ll have to try this some time. Loving the seasoning too. Thanks for sharing.
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Shelley March 1, 2011 at 12:36 pm

Here in Texas, which is definitely not lotus root country (at least as far as I know), color me impressed! Looks delish!

Sharon @ Fun and Life March 1, 2011 at 4:31 pm

This looks really good Stevie! I’ve never eaten lotus root like this before. Actually, I’ve never eaten lotus root ever. I love lotus paste though and anything with lotus in it. So this sounds brilliant! Great alternative to potato chips too! 😀
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Stevie March 1, 2011 at 4:52 pm

What is lotus paste? I don’t think that I’ve ever heard of that? What do you do with it?

Heavenly Housewife March 2, 2011 at 11:11 pm

I find the lotus such a beautiful vegetable. Recently I’ve seen little slices of it in some of Waitrose’s stir fry mixes, but I’ve never seen a whole piece like the one you took a picture of. I’d love to try these chips, but i am deathly afraid of deep frying. Maybe I can find some in london and ask my mother in law to make it for me.
*kisses* HH

Stevie March 3, 2011 at 8:20 am

“Deathly afraid of deep frying?” Are you anxious about the potential fire-hazard, extra calories or that you might like it too much? Perhaps a combination of the three? You can eat lotus root in soups and other ways without frying. Maybe that works better for you? I suspect that you’ll be able to locate it in Asian food markets fairly easily. That’s where we get ours.

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