Prep the lotus root: Peel the lotus root with a vegetable peeler. Rinse to remove any dirt lodged in the holes.

Slice thinly: Use a mandoline (recommended) to slice into 1/16- to 1/8-inch rounds. Thin, even slices yield the crispiest chips.

Soak briefly: Place slices in a bowl of cold water for 10–15 minutes. This reduces surface starch for better crisping.

Dry well: Drain and pat the slices thoroughly dry with paper towels. Excess moisture leads to steaming, not crisping.

Season: In a mixing bowl, toss slices with 1–2 teaspoons of oil, a pinch of salt, pepper, and your chosen spices. Add a few drops of rice vinegar or lemon juice if using.

Preheat the air fryer: Set to 350°F (175°C) for 3 minutes. A warm basket helps prevent sticking.

Arrange in a single layer: Place slices in the basket without overlapping. Work in batches to avoid crowding.

Air fry: Cook for 8–12 minutes, shaking or flipping halfway. Watch closely during the last 2–3 minutes—edges should turn golden and crisp.

Finish and season: Transfer to a rack or paper towel. Sprinkle with a touch more salt or your favorite finishing seasoning while hot.

Repeat: Continue with remaining batches. Serve warm or at room temperature.