Lotus Salt Lake City is a playful, crispy snack inspired by the salty, craveable flavor of Salt Lake City-style seasoned fries, but made with lotus root. Thin slices of lotus root are tossed in a light cornstarch coating, fried until golden and crunchy, then dusted with a savory-sweet salt seasoning. The result is a uniquely crunchy, slightly starchy snack that’s perfect for parties, game days, or a fun side dish. It’s naturally gluten-free and vegan, and the lotus root’s beautiful pattern makes it as pretty as it is delicious.
Ingredients
- 1 large lotus root (about 12 oz / 340 g), peeled and thinly sliced into 1/8-inch rounds
- 1 tablespoon (15 ml) white vinegar or lemon juice (for soaking)
- 1/2 cup (60 g) cornstarch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, for a hint of sweetness)
- Vegetable or canola oil, for frying (about 2 cups / 480 ml)
- Flaky sea salt, for finishing (optional)
Instructions
- Fill a large bowl with cold water and add the vinegar or lemon juice. Peel the lotus root and slice it into thin, even rounds (about 1/8 inch / 3 mm thick). Place the slices immediately into the acidulated water to prevent browning. Let them soak for 10 minutes, then drain and pat very dry with a clean kitchen towel or paper towels. Removing excess moisture is key for crispiness.
- In a small bowl, mix together the cornstarch, fine sea salt, garlic powder, onion powder, smoked paprika, black pepper, and sugar (if using). Set aside.
- In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, drop a tiny piece of lotus root into the oil—it should sizzle immediately and float to the surface.
- While the oil heats, toss the dried lotus root slices in the cornstarch mixture until each slice is evenly coated. Shake off any excess.
- Working in batches to avoid overcrowding, carefully add the coated lotus root slices to the hot oil. Fry for 2–3 minutes, flipping occasionally, until golden brown and crisp. The slices will curl slightly and become crunchy.
- Using a slotted spoon, transfer the fried lotus root to a paper-towel-lined plate to drain excess oil. Immediately sprinkle with a little flaky sea salt, if desired.
- Repeat with the remaining slices. Let the oil return to 350°F (175°C) between batches. Serve warm for the best crunch.
Tips
- Substitutions: If lotus root is unavailable, you can use thinly sliced water chestnuts or jicama, but the texture will be less starchy and slightly more watery. For a baked version, toss the coated slices with 2 tablespoons (30 ml) of oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until crisp.
- Storage: These are best eaten fresh, but you can keep leftovers in an airtight container at room temperature for up to 1 day. Reheat in an air fryer or oven at 375°F (190°C) for 5 minutes to restore crispiness.
- Common mistakes: Don’t skip the soaking step—it removes excess starch and prevents browning. Also, make sure the lotus root is completely dry before coating; any moisture will cause the cornstarch to clump and the slices to stick together.
- Oil temperature: Keep the oil at a steady 350°F (175°C). If it’s too hot, the outside will burn before the inside cooks; if it’s too cool, the lotus root will absorb oil and become greasy.
Serving Suggestions
Serve these crispy lotus root chips as a snack with a dipping sauce like sriracha mayo, sweet chili sauce, or a simple soy-vinegar dip. They also make a great topping for salads, grain bowls, or soups, adding a crunchy texture. For a fun party platter, arrange them alongside other fried snacks and pickles.
Variations
- Spicy Salt Lake City: Add 1/2 teaspoon of cayenne pepper or chili powder to the seasoning mix for heat.
- Herbed: Toss the fried lotus root with fresh chopped parsley, chives, or dill immediately after frying.
- Sweet and Salty: Drizzle with a little honey or maple syrup after frying, then sprinkle with sea salt.
- Curry-Spiced: Replace the paprika with 1 teaspoon of curry powder for an Indian-inspired twist.
Storage and Reheating
Store leftover lotus root chips in an airtight container at room temperature for up to 1 day. To reheat, place them in an air fryer at 375°F (190°C) for 3–5 minutes, or in a single layer on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, until crisp again. Avoid microwaving, as it will make them soggy. For longer storage, you can freeze the fried chips in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in the air fryer or oven.
Frequently Asked Questions
Can I use a different type of oil? Yes, any neutral oil with a high smoke point works, such as canola, vegetable, peanut, or sunflower oil. Avoid olive oil, as it has a lower smoke point and can burn.
How do I peel and slice lotus root? Use a vegetable peeler to remove the thin brown skin. Then slice the root crosswise into thin rounds. If the slices are large, you can cut them into half-moons or quarters. The holes in the center are natural—no need to remove them.
Why did my lotus root turn brown? Lotus root oxidizes quickly when exposed to air. Soaking the slices in acidulated water (water with vinegar or lemon juice) prevents browning. Make sure to slice and soak them right away.
Can I make this in an air fryer? Yes, toss the coated slices with a little oil and air fry at 400°F (200°C) for 12–15 minutes, shaking the basket halfway, until golden and crisp. You may need to work in batches.
Is lotus root healthy? Lotus root is a good source of fiber, vitamin C, and potassium. However, this fried version is a treat, so enjoy it in moderation as part of a balanced diet.
Can I use frozen lotus root? Yes, thaw it completely and pat it very dry before coating. Frozen lotus root may be slightly softer, so adjust frying time as needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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