These lotus root chips are impossibly crisp with a delicate golden lace pattern, making them as beautiful as they are delicious. Paired with a whipped avocado-cilantro mousse, they offer a creamy, tangy contrast that’s guaranteed to impress guests or elevate your afternoon snack.
The key is thinly slicing the lotus root and maintaining the oil temperature for crisp perfection without excess grease. Meanwhile, the mousse comes together in minutes with ripe avocado, fresh cilantro, lime juice, and a hint of garlic.
This recipe is naturally vegan, gluten-free, and Quick & Easy — ready in under 30 minutes!
Ingredients
FOR THE CHIPS
- 1 pound lotus root (about 2 medium), peeled and thinly sliced
- 2 cups neutral oil (canola or grapeseed)
- Kosher salt, to taste
- 1 tablespoon toasted sesame seeds
FOR THE MOUSSE
- 2 ripe avocados, peeled and pitted
- 1 cup fresh cilantro leaves, packed
- 1 small garlic clove
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
- 2–3 tablespoons water, as needed for consistency
Instructions
- Peel and thinly slice the lotus root to about 1/8-inch thickness using a mandoline. Rinse slices under cold water, then pat completely dry with paper towels.
- Heat oil in a heavy-bottomed pot or wok over medium-high heat until it reaches 350°F. Test by frying one slice: it should bubble and crisp in about 20 seconds.
- Fry lotus root slices in batches for 1½–2 minutes, until pale golden and lacy. Transfer with a slotted spoon to a paper towel-lined tray. Immediately season with salt and sprinkle with toasted sesame seeds.
- Meanwhile, combine avocados, cilantro, garlic, lime juice, salt, and pepper in a food processor. Pulse until smooth, adding water 1 tablespoon at a time until the mousse reaches a silky consistency.
- Spoon the avocado-cilantro mousse into a serving bowl. Arrange the lotus root chips around or stacked over the top. Garnish with extra cilantro sprigs and a final dusting of sesame seeds before serving.
Notes
Note: To keep chips crisp, serve immediately or store in an airtight container at room temperature for up to 1 day. Keep mousse chilled separately.
Tips & Variations
- Dry slices thoroughly: Moisture leads to soggy chips, so pat lotus root slices completely dry before frying.
- Oil temperature: Use a thermometer to keep oil between 340°F–360°F for the crispiest results.
- Substitute seeds: Try white sesame or a mix of flax and chia for extra crunch.
- Storage: Store chips in an airtight container at room temperature for up to 1 day. Keep the mousse chilled separately and serve within 24 hours.
- Flavor twist: Add a pinch of cayenne to the mousse for a spicy kick, or stir in a splash of soy sauce for umami depth.
