Crispy Lotus Root Chips: Easy & Delicious Snack
How to Make Crispy Lotus Root Fries. A Perfect Snack for Kids.
Did you know that fried lotus root can be even more delicious than potato chips? They make a fantastic snack for children! Enjoy the satisfying crunch and subtly sweet, nutty flavor.
Ingredients- 1 lotus root (approx. 200-250g)
- Vegetable oil for frying
- Pinch of salt
- 1-2 Tbsp vinegar
- Pinch of dried parsley (optional)
Cooking Instructions
Step 1
Begin by preparing the lotus root. Peel the skin thoroughly and slice it into very thin rounds, about 1-2mm thick. Slicing them thinly is key to achieving a super crispy texture. If they are too thick, they will take longer to fry and won’t be as crisp. Adjust the thickness to your preference, but thin is best for crispiness!
Step 2
To remove any potential astringency and enhance the crispness, soak the sliced lotus root in a vinegar water solution. In a bowl, combine water with 1-2 tablespoons of vinegar and stir well. Submerge the lotus root slices and let them soak for about 20 minutes.
Step 3
After soaking, drain the lotus root slices and rinse them lightly under cold running water. This is a crucial step: use paper towels to pat them completely dry. Any remaining moisture can cause hot oil to splatter dangerously and can prevent the chips from becoming truly crisp.
Step 4
Now, it’s time to fry. Pour a generous amount of vegetable oil into a deep pan or pot and heat it over medium heat. To test if the oil is ready, drop a small piece of lotus root into the oil. If it sizzles and floats to the surface with lively bubbles, the oil is at the perfect frying temperature (around 170-180°C or 340-350°F).
Step 5
Once the oil is at temperature, carefully add the dried lotus root slices in batches. Avoid overcrowding the pan; fry only as many pieces as can fit comfortably without touching each other, ensuring they can be easily removed. Since they are thinly sliced, they will fry very quickly.
Step 6
Fry the lotus root slices until they turn a light golden brown. Because they are so thin, they cook in just about 2-3 minutes. Keep an eye on them to prevent burning. Note that they will continue to brown slightly from residual heat after being removed from the oil.
Step 7
Once golden brown, remove the fried lotus root chips from the oil and place them on a wire rack or paper towels to drain any excess oil. While they are still warm, lightly sprinkle them with salt and toss gently to coat evenly. For an extra touch, sprinkle with dried parsley. Your delicious, crispy lotus root chips are ready to enjoy!
