Soy-Free Crispy Lotus Root Chips
Delight your taste buds with these Soy-Free Crispy Lotus Root Chips—an irresistible, healthy snack that’s as visually stunning as it is delicious. Made with fresh lotus root, these thin, golden rings transform into light, crunchy chips with just a handful of simple pantry staples like olive oil, paprika, and garlic powder. Taking only 35 minutes from start to finish, this oven-baked recipe ensures crispiness without the need for frying, making it a guilt-free option for mindful eaters. The rice vinegar soak not only prevents discoloration but also imparts a subtle tang, while the spice blend adds a savory kick. Perfect as an exotic appetizer or a wholesome snack, these lotus root chips are sure to impress on any occasion—and they’re naturally free from soy, making them suitable for various dietary needs. Whether you’re hosting a party or indulging solo, this recipe is as easy to prepare as it is satisfying.
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Ingredients
- 300 grams Fresh lotus root
- 2 tablespoons Rice vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 3 tablespoons Olive oil
Directions
Step 1
Begin by peeling the lotus root using a vegetable peeler. Once peeled, slice the lotus root into thin rings, approximately 2-3 mm thick, using a sharp knife or mandolin for even slices.
Step 2
Place the lotus root slices in a bowl of cold water with 2 tablespoons of rice vinegar. This prevents the lotus root from discoloring. Soak for 5 minutes, then drain and pat dry with paper towels to remove excess moisture.
Step 3
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 4
In a large mixing bowl, combine the salt, ground black pepper, paprika, and garlic powder. Add the olive oil and mix well to form a paste.
Step 5
Add the dry lotus root slices to the bowl and toss them until evenly coated with the spice and oil mixture.
Step 6
Arrange the coated lotus root slices on the prepared baking sheet in a single layer, ensuring they do not overlap.
Step 7
Bake in the preheated oven for 10 minutes. After 10 minutes, flip the chips over and bake for an additional 10 minutes, or until golden brown and crispy.
Step 8
Remove from the oven and let them cool on a wire rack. They will become crisper as they cool.
Step 9
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (381.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 611.2 |
| Total Fat 42.5g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2483.1mg | 0% |
| Total Carbohydrate 54.1g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 1.7g | |
| Protein 8.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 145.6mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 1721.9mg | 0% |
Source of Calories