Lotus Root Crisps



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

Lotus root has a long, woody body with a speckled beige skin. It can be found in the fresh or frozen section of Asian supermarkets. These crisps are not only great for snacking, but also make a fantastic garnish for salad or carpaccio.



  • 220 g ( oz) lotus root, peeled


  • 300 ml (10½ fl oz) sunflower oil, for deep-frying
  • ½ teaspoon sea salt, a pinch of aonori powder or shichimi togarashi (store-bought or homemade), to serve


Set a mandolin over a small bowl filled with cold water and cut the lotus root into paper-thin slices, about 1–2 mm (1⁄16 inch).

Heat the oil in a deep saucepan over medium–high heat until it reaches 180°C (350°F). Just before deep-frying, drain the lotus root and carefully pat it dry with paper towel.

Deep-fry the sliced lotus root in small batches, moving the slices around with a slotted spoon to keep them separated. Fry for 2 minutes, until golden. Lift out the crisps with a large slotted spoon and drain them on paper towel. Sprinkle with the sea salt, aonori powder or shichimi togarashi.