Crispy Salt and Pepper Lotus Root and Potato Chips Step-by-step instructions

Before you start

Before starting, ensure all vegetables are thoroughly scrubbed and peeled. Set up your workspace with the mandoline, a large bowl for rinsing, and plenty of paper towels for drying the slices.

Pre-measure the potato starch and prepare the aromatics by mincing the garlic and slicing the chilies and scallions.

Having everything organized before you begin heating the oil will make the process much smoother and prevent any rushed steps during the frying phase.

Instructions

Preparation and Starching

1. 1Prep the vegetables
   Using a mandoline, slice the peeled lotus root and Russet potatoes into thin 1.5mm rounds. Place the slices in a bowl of water with a splash of vinegar to prevent discoloration. Rinse the slices thoroughly to remove excess starch, then blot them completely dry with paper towels. Toss the dried slices with two tablespoons of potato starch until lightly and evenly coated, shaking off any excess powder.
   Look for Vegetables should be uniformly thin and completely dry before frying to ensure maximum crispiness.
   Tip Ensure the slices are bone dry before adding starch to prevent clumping.

The lotus root and potato slices should be uniform in thickness, rinsed of excess starch, and blotted completely dry. They should be lightly coated in potato starch, with no large clumps of powder visible on the surfaces.

Frying for Crunch

2. 2Fry the crisps
   Heat the peanut oil in a deep fryer or heavy pot to 365°F (185°C). Carefully drop the coated lotus root and potato slices into the hot oil in small batches to avoid crowding the pot. Fry for approximately 2.5 minutes until they turn rigid and golden brown. Use a spider strainer to remove the crisps from the oil and drain them on paper towels to remove excess grease.
   Look for The crisps should be golden and rigid with a lacy, perforated appearance.
   Tip Maintain a consistent oil temperature to ensure the chips crisp up without burning.

The chips should be fried until they reach a deep golden color and a rigid, firm texture. They should sound crisp when tapped against the side of the strainer, indicating they have lost most of their moisture.

Final Wok Toss

3. 3Wok-toss and season
   Heat a dry wok or large skillet over high heat. Add the minced garlic, sliced red bird's-eye chilies, and sliced scallions, stir-frying briefly until fragrant. Add the fried lotus root and potato crisps into the wok along with the Sichuan five-spice salt. Toss everything together vigorously for about 30 seconds to ensure the seasoning and aromatics coat the crisps evenly. Serve immediately while hot and crunchy.
   Look for The garlic should be aromatic and the spices evenly distributed across the crisps.
   Tip Keep the wok moving constantly to prevent the garlic from burning during the final toss.

The aromatics should be fragrant and lightly golden, and the chips should be evenly coated with the five-spice salt. The final product should be served hot, maintaining its signature crunch and aromatic profile.

Common mistakes

A common mistake is failing to dry the vegetables completely after rinsing. Any residual moisture will cause the oil to splatter violently and prevent the chips from becoming truly crispy.

Another error is overcrowding the fryer, which drops the oil temperature too quickly and leads to greasy, limp chips. Finally, ensure the wok is very hot before tossing the aromatics; if the wok is cold, the garlic will steam instead of crisping, losing its punch.

How to tell it’s done

The crisps are done when they appear golden brown and feel rigid to the touch. When lifted from the oil, they should retain their shape and not bend. The sound of the chips as they are removed from the oil should be light and airy.

During the final wok toss, the aromatics should become fragrant and slightly charred, indicating they have infused the chips with their spicy, garlicky essence.