CRISPY LOTUS CHIPS
Servings: 2–4 Prep Time: 15 min Cook Time: 14–18 min
These chips are light, lacy, and deeply addictive. Thin-sliced lotus root is air-fried until golden using the infused oil from Yo Amma Indian Chili Crisp, then quickly tossed with the crunchy bits while hot so every chip picks up warmth, texture, and spice without losing its snap. Crisp, savory, and perfectly balanced in every bite.
INGREDIENTS
FOR THE LOTUS CHIPS
1 medium lotus root, peeled
Cold water (for soaking)
1–1½ tbsp Yo Amma Indian Chili Crisp oil (skimmed, no bits)
½ tsp salt
FOR TOSSING & FINISHING
1–2 tbsp Yo Amma Indian Chili Crisp (with crunchy bits)
Finely chopped cilantro (optional)
Fried garlic or shallots (optional)
A squeeze of lime (optional)
HOW TO MAKE IT
Prepare the Lotus Root
Slice the lotus root into thin rounds, about ⅛-inch thick. Transfer immediately to a bowl of cold water and soak for 10 minutes to remove excess starch. Drain well and pat completely dry — removing surface starch and moisture is what allows the chips to turn crisp instead of steamy.
Season the Chips
Scoop the oil from Yo Amma Indian Chili Crisp into a bowl, avoiding the crunchy bits for now. Toss the dried lotus root slices with the chili crisp oil and salt until evenly coated.
Air Fry the Chips
Preheat the air fryer to 375°F (190°C). Arrange the lotus root in a single layer and air fry for 14–18 minutes, flipping or shaking halfway, until golden, lightly blistered, and crisp. Thicker slices may need an extra minute or two.
Toss and Serve
While the chips are still hot, transfer to a bowl and add Yo Amma Indian Chili Crisp with the crunchy bits. Toss quickly so the residual heat helps the chili crisp cling without softening the chips. Finish with cilantro, fried garlic or shallots, and a squeeze of lime if using.
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