Paleo Crispy Lotus Root Chips
Crispy, golden, and irresistibly crunchy, these Paleo Crispy Lotus Root Chips are a wholesome snack that will elevate your clean-eating game. Made with just a handful of simple ingredients like freshly sliced lotus root, coconut oil, and a blend of seasonings including paprika and garlic powder, this recipe delivers bold flavors with every bite. Lotus root, celebrated for its unique lacy appearance and nutrient-packed benefits, is thinly sliced and fried to perfection, ensuring a satisfying crunch in every chip. Perfectly paleo and gluten-free, these chips are seasoned with a touch of sea salt and spices to create a guilt-free treat that pairs wonderfully with your favorite dips or as a side to paleo-friendly meals. With a quick prep time of just 10 minutes and no special equipment required other than a mandoline or sharp knife, this snack is as easy to make as it is to devour!
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Ingredients
- 2 medium-sized lotus root
- 3 tablespoons coconut oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon garlic powder
Directions
Step 1
Begin by peeling the lotus roots with a vegetable peeler to remove the outer skin and then rinse them under cold water.
Step 2
Using a sharp knife or a mandoline slicer, thinly slice the lotus roots into rounds, about 1/8-inch thick.
Step 3
Place the sliced lotus root into a bowl of cold water for about 5 minutes. This step helps remove excess starch and keeps the chips crispy.
Step 4
After soaking, thoroughly drain the lotus root slices and pat them dry with a clean kitchen towel or paper towel.
Step 5
In a large skillet, heat the coconut oil over medium heat until it is completely melted and shimmering.
Step 6
Add the lotus root slices to the skillet in a single layer, ensuring they do not overlap for even cooking. You may need to cook in batches depending on the size of your skillet.
Step 7
Fry the slices for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
Step 8
Remove the chips from the skillet and drain them on a plate lined with paper towels to absorb any excess oil.
Step 9
Immediately sprinkle the freshly fried lotus root chips with sea salt, black pepper, paprika, and garlic powder while they are still hot, tossing them gently to ensure even seasoning.
Step 10
Allow the chips to cool completely, which will enhance their crispiness. Serve as a snack or as an accompaniment to your favorite paleo meal.
Nutrition Facts
| Serving size | (450.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 732.6 |
| Total Fat 52.3g | 0% |
| Saturated Fat 37.5g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 8mg | 0% |
| Sodium 2986.8mg | 0% |
| Total Carbohydrate 64.3g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 2.1g | |
| Protein 6.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 113.4mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1455.1mg | 0% |
Source of Calories