Salt and pepper fried lotus root chips can be a ideal snack. Lotus roots not only give a crunchy texture but also a cute appearance.  They can be served with only of your spice mix in kitchen cabinet.

Lotus root(莲藕) is one of the most popular winter ingredients in Chinese kitchen. It gives crunchy texture in most cases like lotus root soup, Szechuan style lotus root stir fry. Sometimes it gives a slightly softer texture like stuffed lotus root with sticky rice and Kung Pao Lotus root. No matter how it is prepared, lotus root can either add some beautiful texture or freshness to your dish.

Ingredients

lotus root, 2 larger sections
1 cup of oil for frying
1 teaspoon salt
1 tablespoon Szechuan pepper
1 small bunch of coriander stems for decorating
2 fresh thai pepper for decorating

Peel the skins and cut lotus roots into really thin slices (as thin as possible), then gently wash the lotus root slices 2 times to remove extra starch. Soak in water to avoid getting dark. Then dry with kitchen paper before frying.

Heat up around 1 cup of oil in a deep pan and then fry the thin slices by batches. Transfer it out when the edges starting to get browned. Over-fried ones get bitter.

Then decorate with coriander stem and fresh pepper, serving with your spices. I am matching this with Szechuan pepper salt (川味椒盐). You can choose to use normal salt and pepper or Chinese five spice powder (五香粉).

Lotus Root Chips

Salted lotus root chips

5 from 1 vote

Print Pin Rate

Course: Snack

Cuisine: Chinese

Keyword: lotus

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Calories: 126kcal

Author: Elaine

Ingredients

• 2 larger sections Lotus root
• 1 cup oil ,for frying
• 1 tsp. salt
• 1 tbsp. Szechuan pepper
• small bunch coriander ,for decorating
• 2 fresh thai pepper , for decorating

Instructions

• Peel the skins and cut lotus roots into really thin slices (as thin as possible), then gently wash the lotus root slices 2 times to remove extra starch. Soak in water to avoid getting dark. Then dry with kitchen paper before frying.
• Heat up around 1 cup of oil in a deep pan and then fry the thin slices by batches. Transfer it out when the edges starting to get browned. Over-fried ones get bitter.
• Toast Sichuan peppercorn in a pan over slowest fire until aroma. Then fry salt over slowest fire for 1 to 2 minutes until slightly browned. Then mix the two and ground into powders.
• Then decorate with coriander stem and fresh pepper, serving with your spices. I am matching this with Szechuan pepper salt. You can choose to use normal salt and pepper or Chinese five spice powder.

Nutrition

Calories: 126kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Sodium: 962mg | Potassium: 209mg | Fiber: 2g | Vitamin A: 235IU | Vitamin C: 24.3mg | Calcium: 64mg | Iron: 1.8mg