Crispy Salt and Pepper Lotus Root and Potato Chips Tips, FAQ & printable recipe

Tips for success

To keep the chips extra crispy, avoid adding the salt too early. The salt can draw out moisture if left to sit, so always toss the chips with the seasoning just seconds before serving.

If you are preparing a large batch, keep the finished chips in a low-temperature oven set to 200°F (95°C) to maintain their warmth and crunch while you finish frying the remaining batches.

When working with bird's-eye chilies, wear food-safe gloves to prevent the oils from irritating your skin or eyes. If you want a more vibrant color, add a pinch of turmeric to the potato starch coating before tossing the vegetable slices.

This adds a beautiful golden hue to the chips that makes them look even more appetizing on the plate without altering the flavor profile significantly.

Variations

• Sweet Potato Version: Substitute the Russet potatoes with sweet potatoes for a slightly sweet contrast to the savory five-spice salt. The frying time may need to be adjusted slightly as sweet potatoes cook faster.
• Herb-Infused Crisps: Add a handful of fresh curry leaves or Thai basil during the final wok toss to introduce a fragrant, herbal dimension that pairs beautifully with the spicy garlic and chili profile.

Storage and make-ahead

Fridge

These chips do not store well in the refrigerator, as the moisture will cause them to become soggy and lose their crispy texture.

Freezer

Freezing is not recommended for this dish, as the texture of the lotus root and potato will degrade significantly upon thawing.

Reheat

Spread the chips on a baking sheet and bake in a preheated oven at 300°F (150°C) for 5 to 7 minutes until they are heated through and crisp.

Store any leftover chips in an airtight container at room temperature for up to one day. However, they are best enjoyed immediately after cooking, as the texture will naturally soften over time. If they do lose their crunch, you can revive them by spreading them on a baking sheet and warming them in a 300°F (150°C) oven for about 5 minutes until they crisp up again.

You can slice the lotus root and potatoes up to two hours in advance. Keep the slices submerged in cold water with a splash of vinegar to prevent browning, then drain and dry them thoroughly right before you are ready to fry. Do not apply the potato starch until the very last moment, as the starch will absorb moisture and turn gummy if left to sit on the damp vegetables.

Serving ideas

Serve these crisps as an impressive appetizer or a fun snack for gatherings. They pair exceptionally well with a refreshing, cold beverage to balance the heat of the chilies and the richness of the fried lotus root.

For a visual presentation, pile them high in a bowl or on a platter, ensuring the lacy patterns of the lotus root are visible to highlight the unique texture of the dish.

Consider serving these alongside a simple dipping sauce if desired, such as a light soy-ginger vinaigrette or a spicy chili oil. However, the seasoning is designed to be flavorful enough on its own, so they are perfectly delicious served plain.

Ensure you provide small bowls for guests to discard any chili seeds or garlic bits if they prefer, though most will enjoy the intense, aromatic crunch of every bite.

Frequently asked questions

Recipe card

Crispy Salt and Pepper Lotus Root and Potato Chips

Prep 15 minCook 3 minTotal 18 minServes 4

Ingredients

• 300 g peeled lotus root, sliced into 1.5mm rounds
• 300 g Russet potatoes, sliced into 1.5mm rounds
• 2 tbsp potato starch
• 4 cups peanut oil for frying
• 4 cloves garlic, minced
• 2 red bird's-eye chilies, sliced
• 2 stalks scallions, sliced
• 1 tsp Sichuan five-spice salt

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, peanuts

Estimated nutrition per serving

Calories

320

Protein

4.5 g

Carbohydrates

38 g

Fat

18 g

Fiber

4 g

Sugar

1.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.