I’ve moved my blog! For the updated Baked Lotus Root Chips Recipe, please visit my new blog at “Jan’s Food Steps“.
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.