For the Love Of Mangoes

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    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.




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    Recipe Rating


    • avatar image
      Snuffy, December 5, 2017

      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!

      • avatar image
        theloveofpaleo, December 5, 2017

        LOL! The office is even worse cause it’s fluorescent light. 🤢 I wouldn’t judge you haha

        • avatar image
          Snuffy, December 5, 2017

          True. I sneak out to a “wooded” area by the parking lot!

    • avatar image
      Colleen, December 5, 2017

      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…

      • avatar image
        theloveofpaleo, December 5, 2017

        Sautéed sounds sooo good too! Maybe I’ll just make one of those posts “8 ways to eat…” and overdose on lotusroots 🤤