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Crispy Lotus Root Chip Salad





Crispy Lotus Root Chip Salad

Homemade Lotus Root Chips & Lotus Root Chip Salad Recipe

Crispy Lotus Root Chip Salad

Introducing crispy lotus root chips and a refreshing lotus root chip salad, perfect as a snack for kids or a treat for adults. They’re also ideal for a special weekend dish. Learn how to make these delicious lotus root treats easily at home!

Recipe Info

  • Category : Salad
  • Ingredient Category : Vegetables
  • Occasion : Snack
  • Cooking : Deep-fry
  • Difficulty : Anyone

Salad Ingredients

  • 1 lotus root (approx. 300g)
  • 1 Tbsp salt
  • 1 Tbsp vinegar
  • 1 handful mixed baby greens
  • 5-6 cherry tomatoes
  • Fried lotus root chips (prepared)

Sesame Dressing Ingredients

  • 1 Tbsp soy sauce
  • 2 Tbsp perilla powder (or ground perilla seeds)
  • 1 Tbsp plum extract (adjust sweetness to taste)

Cooking Instructions

Step 1

The eco-friendly Gyeongsan Chitosan lotus root comes vacuum-packed, ensuring freshness and convenience. I simply rinsed it thoroughly under running water without peeling.

Step 1

Step 2

Slice the lotus root as thinly as possible. In a bowl, mix 1 Tbsp salt and 1 Tbsp vinegar with plenty of water. Submerge the sliced lotus root in this mixture for about 10 minutes. This step prevents browning and removes the sticky mucin, resulting in cleaner lotus root chips.

Step 2

Step 3

Drain the lotus root slices and pat them completely dry with paper towels. Place paper towels underneath and cover with another layer on top, pressing gently to absorb all moisture. Thoroughly drying the lotus root is crucial to prevent oil splattering when frying and to achieve maximum crispiness. Pour a moderate amount of cooking oil into a pan (enough to shallow-fry, no need for excessive oil). Add the dried lotus root slices and fry until golden brown and crispy.

Step 3

Step 4

These lotus root chips are so crispy and addictive, you won’t be able to eat just one! Set aside some of the fried chips for the salad. To assemble the lotus root chip salad, arrange the fried lotus root chips, halved cherry tomatoes, and mixed baby greens on a plate. Drizzle with the prepared sesame dressing (1 Tbsp soy sauce, 2 Tbsp perilla powder, 1 Tbsp plum extract) or, for a refreshing twist, a yuzu (citron) syrup. Personally, I find the yuzu syrup’s bright, tangy flavor complements the lotus root chips wonderfully.

Step 4



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