📝 About This Recipe
A stunning and addictive snack that transforms the earthy, lace-like lotus root into a golden, shatteringly crisp delicacy. Popular in Japanese izakayas and Chinese street markets, these chips offer a unique visual appeal and a satisfying crunch that far surpasses standard potato chips. Seasoned with a blend of sea salt and Shichimi Togarashi, they provide a perfect balance of heat, citrus, and savory depth.
🥗 Ingredients
The Lotus Root
- 1 lb Fresh Lotus Root (peeled and scrubbed)
- 2 tablespoons Rice Vinegar (for soaking water)
- 4 cups Cold Water (to prevent oxidation)
The Light Batter
- 1/2 cup Cornstarch (for maximum crunch)
- 1/4 cup Rice Flour (provides a delicate texture)
- 2 tablespoons All-Purpose Flour
- 1/2 teaspoon Baking Powder (creates tiny air bubbles)
- 1/2 teaspoon Garlic Powder
- 3/4 cup Ice-Cold Sparkling Water (must be very cold)
Frying and Seasoning
- 3-4 cups Neutral Frying Oil (Canola, Peanut, or Grapeseed)
- 1 teaspoon Fine Sea Salt (to taste)
- 1 tablespoon Shichimi Togarashi (Japanese 7-spice blend)
- 1 teaspoon Toasted White Sesame Seeds (for garnish)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
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1
Prepare a large bowl with 4 cups of cold water and 2 tablespoons of rice vinegar. This acidic bath prevents the lotus root from turning brown and helps remove excess starch.
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2
Using a sharp knife or a mandoline slicer, cut the peeled lotus root into very thin rounds, approximately 1/8 inch (2-3mm) thick. Consistency is key for even frying.
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3
Place the slices immediately into the vinegar water and let them soak for at least 10 minutes.
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4
Drain the lotus root and spread the slices onto a clean kitchen towel or paper towels. Pat them extremely dry; any moisture will cause the oil to splatter and make the chips soggy.
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5
In a medium bowl, whisk together the cornstarch, rice flour, all-purpose flour, baking powder, garlic powder, and a pinch of salt.
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6
Slowly pour the ice-cold sparkling water into the dry ingredients. Whisk gently until just combined; it is okay if a few small lumps remain. Do not overmix, or the batter will become tough.
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7
Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer to monitor the temperature accurately.
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8
Working in small batches, dip each lotus root slice into the batter, letting the excess drip off, then carefully lower them into the hot oil.
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9
Fry for 2-3 minutes, turning once, until the chips are a light golden brown and the bubbling has significantly subsided.
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10
Use a slotted spoon or spider strainer to remove the chips and place them on a wire cooling rack set over a baking sheet. This allows air to circulate and keeps them crisp.
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11
Immediately sprinkle the hot chips with sea salt and Shichimi Togarashi so the seasoning adheres to the trace amounts of oil.
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12
Repeat the process with the remaining slices, ensuring the oil returns to 350°F between batches.
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13
Garnish with toasted sesame seeds and fresh chives before serving warm.
💡 Chef's Tips
Use a mandoline for perfectly uniform slices to ensure every chip finishes at the same time. Always use ice-cold sparkling water; the carbonation and cold temperature create a light, airy crust that stays crisp longer. Don't overcrowd the pot; frying too many slices at once drops the oil temperature and leads to greasy chips. If you can't find fresh lotus root, frozen pre-sliced root works well, but be sure to thaw and dry it thoroughly before battering. Store any leftovers (though there rarely are any!) in an airtight container with a silica gel packet to maintain crunch.
🍽️ Serving Suggestions
Serve alongside a cold Japanese lager or a crisp dry Riesling. Pair with a side of Kewpie mayo mixed with a dash of Sriracha for a creamy, spicy dip. Use these as a sophisticated, crunchy garnish on top of a hot bowl of Miso Ramen or a Poke bowl. Serve as an elegant appetizer with a side of Ponzu sauce for dipping. Mix with fried kale and sweet potato chips for a colorful, gourmet vegetable chip platter.