These are the tastiest chips we’ve ever eaten. Use them to garnish your biryani at a dinner party.

Lotus root (nadur in Kashmiri/bhein in Punjabi/kamal kakri in Hindi) is available quite easily in Chinese/Thai/Vietnamese stores. Look for smooth skin, orange-pink in colour, and an evenly cylindrical shape. The older the lotus root, the more fibrous it gets.

Peel the lotus root. Cut it into thin discs (1/8 inch thick) using a mandoline or sharp knife. Soak it in a mixture of water plus a couple teaspoons lemon juice for a few minutes. Pat it dry.

Preheat the oven to 450 F and put a pot of water to boil.

When the water comes to a boil, salt it and drop the discs in. Switch off the flame after four minutes. Put the discs on a tea towel to drain and place another tea towel on top.

Alternate method: String the chips along two bamboo skewers placed across a microwave safe container.

LIKE THIS.

Microwave them on high for 2 minutes, then bake.

Boiling them cooks them more evenly, but microwaving them makes them less starchy and sticky. Your choice.


As they are drying, put 2 tablespoons oil on an UNLINED baking sheet. A baking sheet should take 25-30 discs.

Add some salt and cayenne (chilli powder) to the oil, mix it together.

Add the lotus root discs to the oil mix and gently coat them. Spread them on the sheet and bake for 20-22 minutes, turning them once midway.

The tastiest ones, we found, are crisp on the outside and slightly chewy inside. So try not to cut them paper thin, or to dry them out completely while baking.


Lotus root is an amazing, under-utilised veggie. Half a cup of boiled lotus root, has 40 calories, no fat, 7% per cent of daily fibre requirements, and 27% of the daily requirement of vitamin C. Plus, it is very versatile, and can be used in lieu of the potato in many dishes.

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Nutrition details and image from Nutritiondata.com (This is for half a cup of cooked lotus root without salt or oil)

See our recipe for Kashmiri-style Lotus Root in a Yoghurt sauce (Nadur Yakhni) here.

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This is our entry for the Heart of the Matter event hosted by Joanna at The Heart of the Matter and Joanna’s Food. This month’s theme is ‘Vegetables’.

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46 Comments

  1. Anita says:

    Ummm, Kashmiris favourite, yes. We do make chips/pakoras out of these – dipped in a spiced thin rice batter, and fried. Yours look much healthier! :D

  2. Susan says:

    Though I am guilty enough of indulging in fried foods, there really aren’t any vegetables that you can’t replicate in the oven rather than in three inches of oil in a skillet. You can just see the crunch in these beauties.

  3. archana says:

    Your photos are too good. The idea of making them into chips is nice. I make roasted makhane, never tried the roots.

  4. I have made chips like these by frying, but baking sounds terrific. Their naturally cute shape makes them just great for garnishes!

  5. Coffee says:

    That pic looks awesome! :) Looks like a train ready to embark its journey (minus the train bogey ;) )

  6. Swapna says:

    They look gorgeous. The snaps are stunning as usual.

  7. roopa says:

    looks delicious. haven’t tried lotus root yet.!

  8. Anjali says:

    Don’t they look picture perfect. Even Anthony Bourdain loves them. I love the lotus root pickle. Will have to request Anita for the recipe.

  9. Suganya says:

    Do canned lotus roots work too? Coz I dont find fresh ones here.. Also, thanks for the microwave photo.. I understand what you meant by that comment u left in my plantain chips post!

    canned will work great. infact, you can skip the boiling/microwaving bit, methinks. – b.

  10. viji says:

    Beautiful recipe bee. Nice idea of baking them. Viji

  11. Meeta says:

    You make me crave chips! These are lovely and I saw them the the other day at my organic store. I think I will get these for our weekend family movie session!

  12. Manisha says:

    Yum! I don’t think we’d have any left for garnish if I made these.

    Tried pickling these? Lotus roots are delicious pickled.

  13. Madhuli says:

    What a healthy recipe and I like the photo..the first one. Thanks J and B…will give it a shot

  14. This looks so yummy.There is a local asian joint called Teapot that makes a crunchy/chewy appetizer with lotus root and this looks and sounds similiar… yumm.

  15. Santhi says:

    Lotus roots are aliens to me !! never used it before, but definitely looks interesting :-)

  16. Raaga says:

    Have always looked at them in the supermarket and have come away not knowing what to do with them. Now, I know. And I will try. :-)

  17. Shyam says:

    Any tips on what to do with dried lotus root, Bee? I dont get fresh ones (or I’d be making your gorgeous chips before you could say “bake”) but I do have some dried.

    maybe a swoosh in 3 inches of oil in a skillet? not sure, ‘cos i haven’t tried them dried. – b.

  18. sia says:

    very interesting recipe to make chips… do they have sticky glue? i am asking u this coz i can see some white glue thing in that last pic.

    maya. illusion. :-D the older ones have a lot of fibre. that’s what you probably see. – b.

  19. Nupur says:

    They look way too pretty to eat! How could you bear to destroy them by eating them :D ? I have always been apprehensive about buying lotus root, so thanks for all the tips and directions given here.

  20. richa says:

    bhein chips look so crunchy :) have u tried making parsnip chips this way? it shud work, right, they r my fav :)

    yeah, i’ve made parsnip chips, but thick, chunky ones. those are wonderful – b.

  21. Asha says:

    This another veggie I have never eaten along with Arbi.They do look crunchy:))

  22. Usha says:

    Hi!
    Lotus root!!! you know this is the first time I am hearing this name.. and the nutritional chart is very informative!!

  23. trupti says:

    I’ve never had these before….the only time I came close to a Lotus was in a swamp.
    Don’t ask me what I was doing there.

  24. Linda says:

    Fantastic — another delicious way with lotus roots! They really *look* great too :)

  25. TheCooker says:

    Ditto to all the adjectives used in previous comments.
    Is this labelled as lotus root in Chinese stores? I’m grabbing an agarbatti and heading to Ranch 99.

    re: Trupti, first the snow now the swamp: her life is way more exciting than mine!

    yeah, it’s called lotus root. – b.

  26. My lotus root pack is still sitting in freezer, somehow I didn’t like the taste and texture of the roots. I am going to try these chips, I am sure I would love any chips :) .

  27. sandeepa says:

    Have never had lotus roots before, if you insist can give it a try

    maybe you should try it with mustard oil ;-)
    -jai

  28. Gorgeoous! My extent of tasting these has been limited to store bought mixed pickles! I have seen bags of these frozen in the Indian grocery store. Gotta get it next time (yeah, and make the chips!) :)

  29. Vini K says:

    These look so good. I have never seen a lotus root personally(much less tried it),only through pictures like you have posted.I would really love to try this.and those chips would look so good to garnish biriyani/pulao with!

  30. Dee says:

    great idea for a guily free snack!!

  31. Mamatha says:

    Those have got to be the prettiest chips around.

  32. Jyothsna says:

    Now that looks interesting! Never tried this but maybe I should .

  33. prema says:

    WOW they look so nice. I once saw a recipe in Linda’s blog(I think Iam not wrong) with lotus roots. I wanted to do that and hunted for the fresh ones but I couldn’t find them ,so I went for the freezer ones. I still did not have time to do that and have completely forgotten them. Going to try try them tonight .. and thanks

  34. SusanV says:

    I just plain microwave them, but these look prettier!

    read your post, susan. thanks for the link. i do think they taste better and a tad more complex than potato chips. – b.

    also provides more fiber for us ageing folks ;-) –jai

  35. Nora B says:

    Bee, that’s such a great idea. I always think of lotus root as something to put in soups. Oven baked chips is a great idea. Thanks!

  36. [...] Halwa, Lotus Root Chips, Thai Curry [...]

  37. Priya Dilip says:

    Hi J & B, this lotus root chips are indeed tasty, though i made it a tad too spicy.. Ofcourse, it would go very well with Thayir Saadam.. Thanks. And i came across people eating lotus root, for the first time in your blog. Now, i can snack these happily.:yes: Forget potato chips! :nono:
    Thanks

  38. Dee says:

    Bee, I just made this and were intended for MBP… I thnk maybe you should start a flickr pool.. I will have so many of your recipe pics posted. simply loved them , only addition made was garlic powder and they were awesome, none left for K , so baking again!! Loved the recipe and thanks for sharing it with us.

  39. Meera says:

    I tried these chips last week. They were awesome. Thanks for this fantastic recipe.

  40. [...] Baked Lotus Root Chips [...]

  41. Minti says:

    Totally addictive. Have to make this again as an appetizer for a crowd – I think they would vanish in minutes.

  42. Wink says:

    These looked delicious, and I was eager to try the recipe! The oven hadn’t yet reached temp when I put the tray in, but I was anxious and impatient. At 10 minutes, I flipped the chips over but was thinking they already looked done. 8 minutes later I had to turn off the oven and open the windows to let the smoke out. The tray of blackened charcoal will go in the trash as soon as it cools down enough. I may try again, but for half of your recommended time.

  43. Mamta says:

    Can I use canned lotus roots since I do not have access to fresh ones? Does the oven temp or cooking time vary in that case?

    Thanks

  44. pinka says:

    Hi i’m making bee for the first time & though i wld like to try baking them, frying seems easier as i want to make them for 15 people. I have bought 3 stems. Do you know if i should boil them first before frying them? any other tips wld be of great help as its my first time. Also can i make them today (fried or baked) today & serve it tomorrow?

    Thanks



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