Lotus Root Chips [CNY Bakes 2011 - Part V]


Yes, I know this one is non-bake but since I have started posting for Chinese New Year cookies I simply let the thread goes on. Many people around me make this chip for Chinese New Years but I made it for the first time as requested by dear hubby. He asked for something savoury that he can enjoy with a drink.

Just took a glance at the container of this chip on the table, half gone and I reckon it would disappear before Chinese New Year. I made it plain but some seasonings can be added if desired.


Lotus Root
Water + vinegar
Oil for deep-frying


  1. Peel and slice lotus root thinly. If not frying straight away, put sliced lotus root in a bowl of water with some vinegar or lemon juice to prevent browning.
  2. Drain and pat dry with paper towel.
  3. Deep fry lotus root chips till brown lightly, remove from oil and strain excess oil. **Take note that chips will continue to brown a little bit more after removing from oil so remember to remove them before they reach the desired colour.
  4. Cool completely before storing in airtight container.


I made with 500 grams of lotus root and it yielded a 2 litres container of chips.

Comments :

16 comments to “Lotus Root Chips [CNY Bakes 2011 - Part V]”
Rabiatun Adawyah said...

Hi, I never try this lotus chips..will try some day. tq for sharing this nice recipe.

Zo @ Two Spoons said...

Yuuuuum! What a great idea...Wish I could make these, our deep fryer needs some serious cleaning first >.<

mei li said...

what kind of lotus roots u use?china lotus roots or local ones?

Anonymous said...

Another popular snack for Chinese New Year celebrations.

Shereen said...

Do you reckon that frozen lotus root can be used instead?I live in NZ and we do not have the fresh lotus root here.

Jen (Tastes of Home) said...

I love lotus root chips! Excellent for CNY :D

sarah said...

I wonder if it could also be baked instead of deep fried? They sound very interesting to me but I don't want to deep fry.... Thanks for the inspiration.

Anonymous said...

How beautiful! These look delicious and so very elegant.

Lydia said...

Thanks all for comment, answers for questions:
- I used China lotus root.
- I saw oven baked recipe online but have not tried, not sure it works/as crispy as fried.
- Frozen lotus root, should be okay... but just in case, fried a small amount first.


Jen said...

I have some lotus root in my freezer right now! I'm gonna have to give this a try. Thanks!

dining tables said...

Wow! This recipe looks really cool! I would love to try this one. Thanks a lot.

I'm Delicious... said...

Thanks for sharing this great recipe! I love cooking with lotus root and it's great to have another tasty recipe to add to the repertoire.

I also run a food blog and will be featuring your recipe tomorrow afternoon.

Sarah's Daddy and Mommy said...

This is a great snack.
I only had some of these but I already fall in love with it.

Komarka said...

They looks fabulous! I wonder how they taste :) It's a really pity that lotus root is unavailable in Poland...

yuki said...

I make twice but yet it won't be crispy next day even put in air tight container. Pls help.

Lydia said...

I wonder how thick each slices was, and did you fried them with low or high heat? For arrowroot and this one, should fry with low heat.

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