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A recipe for Cumin Spiced Lotus Chips. Thinly sliced lotus root. Cumin Spiced Lotus Chips recipe. Hi All! I’m just going to jump right into this recipe today, because I’m super excited about it! Today we have cumin spiced, baked lotus chips. Yum! I love homemade baked chips….they’re healthier, easy to make and fun to eat.  Lotus chips are a bit unusual, but SO tasty! I love lotus root; I love it thinly sliced and pickled, stir-fried, roasted, blanched and then tossed in a salad….I just really love the stuff and think it’s a veg. that’s totally underrated. These chips are so easy to make and you can flavor them how ever you like. I like the rich and savory flavors of cumin and curry, but I’m sure an herb combo or even cinnamon-sugar spiced lotus chip would be pretty delicious. You can find these guys at most asian markets and some specialty markets. It’s a great afternoon snack that’s also super pretty, isn’t it?! Anyway, make these…seriously! :) xx Jenny

Cumin Spiced, Baked Lotus Chips
Serves 4

Ingredients:
1/2-2/3 lb lotus root, sliced paper thin
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 teaspoons cumin
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cinnamon

Directions:
1. Preheat oven to 350°F.
2. Soak lotus root in cold water for 30 minutes. Drain and dry with paper towels. Place sliced lotus root and oils into a mixing bowl and toss together until well combined.
3. Add remaining ingredients and continue to toss together until fully combined.
4. Place chips onto a baking sheet lined with parchment, in a single layer (you’ll need two baking sheets).
5. Bake chips for 15 to 20 minutes or until golden brown and crisp. (It’s okay if this chips are slightly soft bc they’re crisp up even more as they cool)
6. Transfer chips onto a cooling rack and allow to cool completely. Serve.

 /   /   /  24 Comments
  1. Heather (Heather's Dish) Not Specified Not Specified

    these are so beautiful and sound delicious!

  2. Megan Not Specified Not Specified

    Jeez! What a pretty root. I’d like a mobile of these above my bed for nighttime snacking.

  3. Averie @ Averie Cooks Not Specified Not Specified

    Jenny these look so delish! I would have never, ever thought to make chips, from lotus root. And the seasonings you used…so varied and diverse and they would make a great dry rub for just about anything, too.

  4. Amy Not Specified Not Specified

    These look so cool! They’re daintier than your average potato chip.

    xoxo,

    mon amy

  5. Me, Ed and Pea Not Specified Not Specified

    Interesting. I’ve never had lotus root – this looks delicious.

  6. Chelsea Not Specified Not Specified

    I adore baked chips, but I’ve never had lotus root! I’m so curious now! These are so gorgeous, and such a unique flavor combo for chips.

  7. Adrianna from A Cozy Kitchen Not Specified Not Specified

    Dhose are sum pretty chips!

  8. Rachelle Not Specified Not Specified

    The Thai Basil Chicken at Pei Wei has these amazing fried things on top that I always rave about, but never knew what they were! Now that I do know I’ll have to make them. Thanks!

  9. The Cozy Herbivore Not Specified Not Specified

    YES! I love, love lotus root. These chips look both elegant and incredibly TASTY! Can’t wait to give them a try…

  10. Joanne Not Specified Not Specified

    Sounds great – is the sesame oil in the recipe the dark, toasted kind?

  11. Connecting Four Not Specified Not Specified

    Ooo… My mom loves Lotus, I’ll have to share this recipe with her!

  12. Ashley Not Specified Not Specified

    Wow! What a unique recipe. The stacked photo is just lovely. Definitely need to put lotus on my list of things to try!

  13. Joyce Not Specified Not Specified

    These look amazing. I love lotus roots as well. My favorite way to eat it is candied, Korean- style. Your recipe and maybe a cinnamon sugar version are now on my to-do list!

  14. Truly Smitten Not Specified Not Specified

    omg! you gals make the coolest yummies!!!

  15. Anna @ the shady pine Not Specified Not Specified

    What an exciting recipe! Where can you buy lotus root?

  16. Javelin Warrior Not Specified Not Specified

    These are amazing – love the texture and color and I’m amazed these came out of the oven and not a deep-fat fryer! I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…

  17. :D Not Specified Not Specified

    Do you need to peel the lotus root? How long can you store these in an airtight container?

    • Jenny Park Not Specified Not Specified

      You can peel them, but don’t have to! (I switch off from time to time…the pictured lotus chips above were peeled).

      They keep for about 3 days in an air-tight container, but may need to be refreshed in the oven for about 5 minutes, once stored.

  18. esther Not Specified Not Specified

    I found this from the kitchn!

    I’m Korean and my mom used to make me eat these – braised in soy sauce all the time. I really really hated the texture and the flavor profile of these and avoided them at all costs.

    Now, I’ll have to give this a try! Thanks for the delicious sounding recipe. :D

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  20. Lisa Not Specified Not Specified

    Just wanted to give you the heads up that this blog has taken a lot of recipes from different blogs, yours included. And while you are sited, they are getting tons of traffic off of pinterest off your hard work. http://www.quickneasyrecipes.net/cumin-spiced-baked-lotus-chips/

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