Move over potato chips, theres a new chip in town! These are by far my most favourite chip ever. Even better than a crispy potato chip!
These are actually quite elusive because they will disappear in 0.1 seconds around here. I was lucky enough to capture this picture before they were demolished! 😉
Where to Find Fresh Lotus Root
Lotus root is a very popular root veg in Asia. In Mississauga we can find fresh lotus root at every asian grocer pretty easily. It seems to be available all year but this time of year (early spring) it seems to be the most abundant. If you can’t find it fresh see if you can find them frozen.
What does Lotus Root Taste Like?
Lotus root is a rather hard starchy root vegetable that grows in the water. The root itself grows in these large stalks which have these holes in the inside which help water travel up to the lotus plant on the surface of the water. The root itself is a light pinkish brown colour and quite hard. It has almost no flavour, but it does have a rather crunchy texture. It is also quite fibrous. Frying seems to reduce the fibrous texture of the root. There is a very subtle sweetness to the root.
Lotus root or bhea is very tough to cut, so make sure you have a sharp knife. You will need to peel and wash the outside which might be a bit dirty. And then I like to use a food process to do the chopping for me to save my arms!
What does Lotus Root Taste Like?
Lotus root is a rather hard starchy root vegetable that grows in the water. The root itself grows in these large stalks which have these holes in the inside which help water travel up to the lotus plant on the surface of the water.
The root itself is a light pinkish brown colour and quite hard. It has almost no flavour, but it does have a rather crunchy texture. It is also quite fibrous. Frying seems to reduce the fibrous texture of the root. There is a very subtle sweetness to the root.
Lotus root or bhea is very tough to cut, so make sure you have a sharp knife. You will need to peel and wash the outside which might be a bit dirty. And then I like to use a food process to do the chopping for me to save my arms!
How to make Crispy Lotus Root Chips
You cook bhea (lotus root) much the same way you do a potato. Slice them thinly- a food processor makes quick work of this- and then let the slices dry out in a single layer on a paper towel for a bit. Or just give them a pat dry. The dryer your chips are before you fry them, the crispier they will become. Deep fry your chips until golden brown all over and then sprinkle with some of my tangy masala, salt, red chilli powder and anar dana (pomegranate seeds) for a tangy kick!
Want another alternative to potato chips? Try these mogo chips! And if you want another way to cook lotus root – try these vegan and paleo friendly bhea kebabs!
Bhea (Lotus Root) Chips
Ingredients
- 1 large lotus root bulb (about 450g)
- oil, for frying
- 1-2 tsp tangy masala (see recipe link below, or sub for some amchoor & a pinch of cumin powder)
- 1-2 tsp anar dana (dried pomegranate seeds)
- pinch flakey sea salt
- pinch red chilli powder (optional)
Instructions
- Wash and peel the lotus root and slice horizontally into thin chips. I like to use the slicer on a food processor as the root is quite hard to cut by hand.
- Lay the slices of lotus root in a single layer on a paper towel or clean dish rag to dry. If you have time, let these dry for about 30 minutes. But if not give them a pat dry before you move to frying. The dryer they are the crisper chip you will have in the end.
- Heat a large wok or frying pan with 1 cup of oil on medium heat.
- Once the oil is hot, slowly add the lotus root slices one at a time in a single layer. Fry, stirring occasionally until golden brown all over. About 2-3 minutes. You may have to fry in batches.
- Remove from the oil with a slotted spoon and into a paper towel lined plate. Immediately sprinkle with some tangy masala, anar dana, salt and chilli powder to your liking. If you are frying in batches, season each batch as it comes out and give it a toss each time. The masalas will stick better if you season while they are still hot.
- Serve immediately.
Notes
Tangy Masala Spice Blend
Ingredients
- 1 tsp dried pomegranate powder
- 2 tsp amchoor (dried mango) powder (for a tangier blend feel free to add more!)
- 1 tsp garlic salt (or half-half garlic powder to salt)
- 1/2 tsp red chilli powder
- 1/4 tsp mustard powder
- 1/2 tsp garam masala (optional – see recipe link below – use this for more of a 'masala' flavour)
Instructions
- Mix all of the ingredients together and store in an air tight container. Will keep for upto 6 months.
