Recipe by: Elaine Tan

Source: Elaine’s Friend

lotus root chips


  • 1 Lotus Root
  • 2 Tbsp oil
  • Salt

Optional Garnish

  • 1 Tbsp chili or turmeric powder
  • Sesame seeds
  • Seasoned seaweed snack (as topping after cooking)


lotus root chips2

  • Slice lotus root into very thin slices (or if you have a mandolin slicer, use that).
  • Boil lotus root in water for 4-5 mins. Drain and pat dry.

Preheat oven to 220 C (430 F)

  • Mix roots with 2 Tbsp oil, salt and chili powder (optional) and lay on baking sheet without overlapping. (May also use sesame seeds for extra crunch here).
  • Bake for 10 – 12 mins then flip once for and bake for another 10-12 mins or till crispy.
  • Add seaweed if desired.

Download PDF here: Sinaporean Baked Lotus Root Chips Elaine Tan