Soy-Free Crispy Lotus Root Chips
Elevate your snacking game with these Soy-Free Crispy Lotus Root Chips—an irresistible oven-baked treat that’s as crunchy as it is wholesome! Made from fresh lotus root, these chips boast a unique nutty flavor and stunning lacy appearance, perfect for impressing guests or indulging solo. The recipe features a vibrant seasoning blend of paprika, garlic powder, and ground black pepper, which pairs beautifully with a drizzle of olive oil for a bold, savory finish. Not only are they gluten- and soy-free, but they’re also simple to prepare with minimal ingredients and under 40 minutes from start to finish. Perfect for a guilt-free snack or crispy side dish, these lotus root chips are a healthy alternative to traditional potato chips and a fun way to explore exotic ingredients. Serve fresh out of the oven for the ultimate crunch, or store them for later—just don’t expect them to last long!
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Recipe Information
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
Instructions
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.
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.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
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.
Add the dry lotus root slices to the bowl and toss them until evenly coated with the spice and oil mixture.
Arrange the coated lotus root slices on the prepared baking sheet in a single layer, ensuring they do not overlap.
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.
Remove from the oven and let them cool on a wire rack. They will become crisper as they cool.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 1.7 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1722 mg | 37% | |
*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.
