Lotus Root Chips

  • PrepTime: 10 Mins
  • CookTime: 10 Mins
  • TotalTime: 20 Mins


  1. 2 larger sections Lotus root
  2. 1 cup oil ,for frying
  3. 1 tsp. salt
  4. 1 tbsp. Szechuan pepper
  5. small bunch coriander ,for decorating
  6. 2 fresh thai pepper , for decorating


  1. Peel the skins and cut lotus roots into really thin slices (as thin as possible), then gently wash the lotus root slices 2 times to remove extra starch. Soak in water to avoid getting dark. Then dry with kitchen paper before frying.
  2. Heat up around 1 cup of oil in a deep pan and then fry the thin slices by batches. Transfer it out when the edges starting to get browned. Over-fried ones get bitter.
  3. Toast Sichuan peppercorn in a pan over slowest fire until aroma. Then fry salt over slowest fire for 1 to 2 minutes until slightly browned. Then mix the two and ground into powders.
  4. Then decorate with coriander stem and fresh pepper, serving with your spices. I am matching this with Szechuan pepper salt. You can choose to use normal salt and pepper or Chinese five spice powder.