I was in the grocery store looking for inspiration when I spotted lotus roots in vacuum-sealed bags in the chiller section. Lotus root chips are a popular snack during Chinese New Year, and I immediately wondered how hard they would be to make.

Very easy, as it turns out.

Lotus root chips are crispy, crunchy and delicious even without any seasoning. I finished ten of these fresh from the deep fryer before I realised I should probably take photos. And then I continued snacking after.

Start off with separating the fresh lotus bulbs bulbs by cutting between them, then peel and rinse. Cut the bulb off at one end to reveal the holes, making sure to cut perpendicular to the bulb and not at an angle. The cut bulb may have some water inside, which is ok, just drain it and continue.

You need to shave them very thinly—aim for 3-4 millimetre thickness—so that it crisps up in the hot oil. That’s difficult to do with a knife, so I suggest you use a mandolin. After cutting, carefully give the fragile lotus slices a rinse to remove any unwanted flavours, then drain as best you can. I found that I didn’t need to pat it dry to achieve good results when frying.

Heat oil in a pot or deep fryer to 160ºC and set up a tray to drain the cooked chips. Once the oil is hot, drop in a few slices at a time. It takes around one to two minutes to get crisp. You’re aiming for a light golden brown all around.

When you’re done, let the chips cool completely. You can make these ahead, but be sure to store them in an airtight container at room temperature, and they should keep for a few days.

While the lotus root chips were delicious on their own, I thought it would be a great opportunity to make a sauce to dip them in. An unconventional chips, and dip, if you will.

I ended up going for a salted egg dipping sauce. The creamy, buttery richness of the sauce can be too cloying when served over meat, as is popular, but the slight bitterness of lotus helps harmonise the dish.

Melt a generous amount of butter and add chopped garlic and sliced chilli. Add less chilli if you’re spice averse, double the chilli if you’re a risk taker. Heat for a few minutes until fragrant, then add curry leaves. These add a very pleasant, somewhat herbaceous note to the sauce and pairs perfectly with salted egg. Fry these for a minute or two until they start to crackle, then add chopped salted egg yolk. These will foam up very quickly. Toss in condensed milk and simmer for a few minutes, then adjust to taste with a dash of salt and sugar, and it’s done. It’ll start out a tad watery, but it’ll thicken nicely as it cools down.

Serve the dipping sauce in a bowl alongside the lotus root chips and you have a lovely snack or appetiser.

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Jonathan

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