Lotus Root Chips


Lotus Root Chips with Truffle Aioli

Panfried Lotus Root and dip
Prep Time5 mins
Cook Time30 mins


  • Mandolin slicer


  • 1 medium-sized lotus root
  • 1/2 cup coconut or avocado oil
  • 1/2 tsp salt
  • 2 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • 1/4 tsp truffled salt


  • Mandolin slice the lotus root 1-2mm thick.
  • Rinse in cold water. Dry well with a clean tea towel.
  • In a small frying pan, bring oil to high heat. Use tongs to place 2-3 pieces at a time into the hot oil. Flip after 10 seconds. Don't look away for even a second.
  • Once all the pieces are fried, toss in a large mixing bowl with salt.
  • Combine mayonnaise, garlic powder and truffle salt in a small mixing bowl and serve in ramekins.



5 thoughts on “Lotus Root Chips

  1. I am going to have to try these, they look so interesting! And I have the same problem with the light (or lack there of). I even resort sometimes to figuring out how to take pictures on my lunch break outside my office!

  2. I tried lotus root for the first time EVER this weekend. I sautéed eat. It is AMAZING! I can’t get over the incredible texture and taste. I couldn’t stop eating it. I’ll try it baked next time…

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