Lotus and Taro Root Chips with Sea Salt

  • serves 4
Christine Cushing
Christine Cushing

Skip the store-bought chips with these delicious homemade lotus and taro crisps.

20 Ratings
Directions for: Lotus and Taro Root Chips with Sea Salt


12 oz taro roots, peeled

12 oz lotus roots, peeled

Vegetable or peanut oil, for frying

sea salt and freshly cracked black pepper


1. Using a mandoline or very sharp knife, slice the taro and lotus roots crosswise into very thin rounds and immediately place them into a large bowl of cold water.

2. In a deep, heavy bottomed pot, pour in about 4-5 inches of oil. Heat over medium-high heat until it reaches 350 degrees. Maintain this temperature throughout the frying process. Alternately, use an electric deep fryer. Lay out some paper towels on a baking sheet.

3. Drain taro and lotus root well. Dry them with paper towel before frying.

4. In separate batches, deep-fry the chips until golden brown. Remove them with a slotted spoon, or wire spider and transfer them to the paper towel lined baking sheet. Season with salt and pepper while still hot.

See more: Fry, Snack, Appetizer, Side, Quick and Easy


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