Paleo Crispy Lotus Root Chips
Indulge in the guilt-free crunch of Paleo Crispy Lotus Root Chips, a simple yet flavorful snack that's perfect for healthy eating. This recipe transforms delicate lotus root slices into golden, crispy chips seasoned with a blend of sea salt, black pepper, paprika, and garlic powder. Lightly fried in coconut oil, these chips boast a delightful crunch while staying true to paleo-friendly ingredients. With just 10 minutes of prep time and a quick fry, they're ready to dress up your snack platter or accompany your favorite paleo dishes. Plus, the unique texture and lacy appearance of lotus root make these chips as visually appealing as they are delicious. Perfect for paleo enthusiasts and chip lovers alike, this recipe will elevate your snack game with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Begin by peeling the lotus roots with a vegetable peeler to remove the outer skin and then rinse them under cold water.
Using a sharp knife or a mandoline slicer, thinly slice the lotus roots into rounds, about 1/8-inch thick.
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.
After soaking, thoroughly drain the lotus root slices and pat them dry with a clean kitchen towel or paper towel.
In a large skillet, heat the coconut oil over medium heat until it is completely melted and shimmering.
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.
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.
Remove the chips from the skillet and drain them on a plate lined with paper towels to absorb any excess oil.
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.
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
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 2.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
