Low Carb Crispy Lotus Root Chips
Satisfy your cravings for a crunchy, guilt-free snack with these irresistible Low Carb Crispy Lotus Root Chips! Made from thinly sliced lotus root, this unique recipe combines wholesome ingredients like olive oil, sea salt, and a flavorful blend of paprika and garlic powder to create a perfectly seasoned, low-carb alternative to traditional potato chips. Baked to golden perfection, these light and airy chips are not only gluten-free but also packed with fiber and nutrients from the lotus root. Whether you’re looking for a healthy snack, a crispy side dish, or a way to elevate party appetizers, these oven-baked chips deliver irresistible texture and flavor with minimal effort. Ready in under 45 minutes and easy to store, they’re perfect for satisfying crunchy snack cravings any time!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium-sized roots lotus root
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon garlic powder
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Step 2
Rinse the lotus root thoroughly under cold water to remove any dirt. Peel the lotus root with a vegetable peeler until the rough skin is completely removed.
Step 3
Cut the lotus root into thin slices, about 1/8-inch thick, using a sharp knife or a mandolin slicer for uniformity.
Step 4
Place the lotus root slices into a large bowl of cold water immediately to prevent them from browning. Let them sit for about 5 minutes.
Step 5
Drain the lotus root slices and pat them dry with a clean kitchen towel to remove excess moisture.
Step 6
In a large mixing bowl, combine the olive oil, sea salt, black pepper, paprika, and garlic powder. Add the lotus root slices to the bowl and toss until they are fully coated with the seasoned oil.
Step 7
Arrange the lotus root slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
Step 8
Place the baking sheet in the preheated oven and bake for 30 minutes or until the lotus root chips are golden brown and crispy. Flip the slices halfway through the baking time to ensure even crispness.
Step 9
Remove the chips from the oven and let them cool on the baking sheet for a few minutes before serving.
Step 10
Serve as a crunchy snack or a side dish. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (436.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 608.7 |
| Total Fat 38.6g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 8mg | 0% |
| Sodium 2987.3mg | 0% |
| Total Carbohydrate 63.9g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 2.1g | |
| Protein 6.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 113.2mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1455.4mg | 0% |
Source of Calories