Photo by Erin Feinblatt

Lotus Chips


Slices of lotus rhizome—sometimes called the root—are easy to bake, season and serve as an appetizer or dipper.

Lotus rhizome, either fresh or dried

Oil, your choice

Sea salt, seasoned salt or various spices, your choice

Bowl of water

White vinegar, as needed

Preheat oven to 350°.

If you’re using fresh lotus rhizome, peel it and, using either a very sharp knife or a mandoline, slice into 116– to 18-inch slices. As you work, place the slices in a bowl of cool water with a bit of vinegar stirred in.

If you’re using dried lotus rhizome, soak it for about 3 hours in a bowl of water to which you’ve added a bit of vinegar. Some pieces may need more time, so let your fingertips be your guide. When the pieces are soft and feel hydrated, they’re good to go. Drain and blot pieces well before slicing and placing in vinegar water.

When all the slices are cut, drain and blot excess water. Arrange on a rack set over a baking sheet, brush with oil and sprinkle with sea salt.

Bake for about 20 minutes, until pieces are dry and crispy.

When they’ve cooled, they’re ready for snacking. Alternately, you can angle the knife (or the rhizome as you cut it on the mandoline) to make longer slices that are good for dipping.

Read more about lotus and how to eat it here.