During our first visit to Kyushu, Japan, we tried Karashi Renkon, a mustard filled lotus root, which is a speciality of Kumamoto. We also tried lotus root chips which I really liked and regretted that we didn’t buy more to bring home. So during the Chinese New Year weekend, I decided to make lotus root chips instead of the usual candied lotus root. The lotus root chips turned out really crispy and they stayed crispy in a zipped lock bag for 2 days. Give this recipe a try and feel free to experiment with different spices instead of salt and pepper.
- lotus root
- olive oil (vegetable oil works too)
- sea salt & fresh ground black pepper to taste
- Preheat oven 350F. Lined parchment paper onto the baking sheets.
- Wash the lotus root and cut off the ends. Check to make sure the inside is clean as well. You don’t have to peel the lotus root but I peeled mine in the photo shown. Using a mandoline or a knife, slice the lotus root into even thin slices and add them to a big bowl filled with cold water to keep it from browning.
- When you’ve finished slicing the lotus root, drain them and pat each slice dry with a paper towel. Lay each lotus root slice in a single layer on the prepared baking sheets, lightly brush the top with some olive oil then sprinkle with sea salt and fresh ground black pepper.
- Place baking sheets into the preheated oven and bake for about 10 – 15 minutes. Keep an eye on them at around the 10 minutes mark. Depending on how thick your slices are, it may take between 15-30 minutes for the lotus root to brown.
- As soon as the slices turn brown you can remove them from the oven. They will crisp up a bit more as they coos. Taste one and add more salt/pepper as needed while it’s hot. Serve immediately or let cool and keep in a zipped lock bag with the air pressed out for up to 2 days.
- I find lotus root slices very fragile so it’s hard to toss them with oil which is why I brush them with oil instead. You can also spray the slices with oil (like Pam) after laying them on the baking sheets.
- Check on your chips often because they burn easily. In the beginning (first 5-10 minutes) it might seem like they are cooking very slowly. But once they start to brown, the chips will burn before you even know it. Best is to keep checking every 2-3 minutes after the first 10 minutes.
- You can spice it up by dressing it with herbs or spices to give it more flavour.