Seasoned Fried Lotus Root Chips
Lotus root chips are shatteringly crispy, insanely delicious, and ready in minutes! Enjoy them on their own or as a crunch topping for salads & rice bowls.
Servings: 4 servings
Calories: 190kcal
Ingredients
- 1 large lotus root
- 4 cups water
- 1 Tbsp rice vinegar
- 3 cups peanut oil
- 1 Tbsp furikake
Instructions
- Peel lotus root and cut off ends, then slice into very thin rounds, about 1-2mm thick, using a mandoline or sharp knife. Place slices in a bowl of water and vinegar and soak for 5-10 minutes to prevent browning and remove excess starch.
- Drain lotus root slices and pat dry with paper towels, removing as much moisture as possible to help the chips crisp up while frying. Meanwhile, pour 2 inches of oil into pan and heat to 350°F. Working in batches, carefully add the lotus root slices to the hot oil. Fry 2-3 minutes, turning occasionally, until golden and crisp.
- Drain on a wire rack and sprinkle lightly with furikake seasoning.
Notes
- Try to sprinkle with seasonings while chips are still hot! They cool very quickly, and the seasonings won't adhere as well when they're cold.
- Allow fried lotus root to completely cool before storing so as not to trap moisture.
- Store lotus root chips in a ziplock bag or airtight container in a pantry or cool, dark place for up to 1 week.
Nutrition
Serving: 20chips | Calories: 190kcal | Carbohydrates: 22g | Protein: 3.2g | Fat: 10.6g | Saturated Fat: 1.7g | Sodium: 95mg | Fiber: 6.1g | Sugar: 0.2g