Crispy Air-Fried Lotus Chips
Thin, crispy lotus root chips that rival any potato chip, made with a fraction of the oil in an air fryer. Lightly seasoned with salt and pepper, these golden beauties have a delicate crunch and subtle nutty flavor. Perfect as a guilt-free snack or a beautiful garnish for salads and stir-fries.
For 4 servings
- prep · ~5 min
Slice the lotus root into thin chips.
1.Peel the lotus root and trim the ends.2.Using a mandoline slicer or sharp knife, slice into thin rounds about 1/16 inch (2mm) thick.3.Aim for uniform thickness so the chips cook evenly.TIPSoak the sliced lotus root in lemon water for 30 minutes to remove excess starch and prevent browning. - prep · ~30 min
Soak the slices to remove starch.
In a large mixing bowl, combine 4 cups of water with 1 tablespoon lemon juice. Add the lotus root slices and soak for 30 minutes. This step removes excess starch, resulting in crispier chips.
TIPCold water works best for soaking. The lemon juice prevents the lotus root from oxidizing and turning brown. - prep · ~5 min
Drain and dry the slices thoroughly.
1.Drain the lotus root slices in a colander.2.Rinse briefly under fresh running water.3.Spread the slices in a single layer on a clean kitchen towel.4.Pat completely dry with another towel. Every trace of surface moisture must be removed for maximum crispiness.TIPAny remaining moisture will steam the chips instead of crisping them. Be patient with the drying step. - mix · ~2 min
Toss the chips with oil and seasonings.
In a dry mixing bowl, combine the dried lotus root slices with 2 tablespoons oil. Toss well to coat every slice. Sprinkle in salt, black pepper, turmeric powder, red chili powder, and half the chaat masala. Toss again until evenly distributed.
TIPMassage the oil and spices into the slices with your hands — this ensures every chip is evenly coated. - fry · ~20 min
Air fry the lotus chips in batches.
1.Preheat the air fryer to 160°C (320°F) for 3 minutes.2.Arrange the seasoned lotus slices in a single layer in the air fryer basket. Do not overlap.3.Air fry at 160°C for 8 minutes.4.Flip each chip using tongs and air fry for another 6-8 minutes until golden and crispy.5.Remove chips as they become crisp; thinner ones finish faster.TIPWork in 3-4 small batches. Overcrowding the basket causes uneven cooking and soggy chips. - mix · ~1 min
Season and serve immediately.
Transfer the hot chips to a bowl. Sprinkle the remaining chaat masala over them and toss gently. Serve immediately while warm and at their crispiest.
TIPThe chips will continue to crisp up as they cool for about 2 minutes after coming out of the air fryer.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak lotus root slices in lemon water for 30 minutes to remove excess starch and prevent discoloration.
- 2Pat the slices bone-dry with a clean kitchen towel — any moisture left will steam them instead of crisping.
- 3Use a mandoline slicer for uniform 2mm thick rounds so all chips cook at the same rate.
- 4Toss oil and spices into the slices with your hands to ensure every chip is evenly coated.
- 5Air fry in small single-layer batches; overcrowding the basket leads to soggy, uneven chips.
- 6Remove chips as they finish — thinner rounds crisp faster and may need less time than thicker ones.
- 7Sprinkle the remaining chaat masala while chips are still hot so the spices stick well.
Adapt it for your goals.
Spicy tangy
Swap the chaat masala for a mix of amchur (dried mango powder) and extra red chili powder for a sharper sour-spicy kick.
herb garlicHerb-garlic
Toss the hot chips with finely minced garlic and dried oregano — skip the turmeric and chaat masala for a Mediterranean-inspired twist.
sweet cinnamonSweet cinnamon
Replace the savory spices with a pinch of cinnamon, sugar, and cardamom powder for a crunchy dessert-style chip.
minimal oilMinimal-oil
Reduce oil to 1 tablespoon and use a spray bottle to mist the slices evenly; the chips will still crisp well with slightly less richness.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus root is a good source of fiber, which aids digestion and promotes a feeling of fullness — making these chips a satisfying snack.
Low in Unhealthy Fats
Air frying uses only 2 tablespoons of oil per 300g lotus root, significantly cutting down on the saturated fat found in deep-fried chips.
Contains Vitamin C
Lotus root provides vitamin C, which supports immune health; lemon juice used in soaking contributes additional vitamin C.
Natural Anti-Inflammatory Properties
Turmeric and chaat masala contain compounds that may help reduce inflammation in the body.
Frequently asked questions
Soaking removes excess starch that would make the chips sticky or chewy, and the lemon juice prevents the slices from turning brown.
