Go Back

Air Fryer Lotus Root Chips with Passionfruit Guava Salsa

Thin lotus root rounds soaked in acidulated water, air fried into lacy crisp chips, and served with a tropical passionfruit and guava salsa.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: Asian
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the chips
  • 1 large lotus root 10 to 12 inches, sliced 1.5 to 2 mm
  • 1 tsp rice or cider vinegar for the soak
  • 1-2 tbsp neutral oil
  • 1 tsp fine sea salt plus more to finish
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika or togarashi optional
  • 1/4 tsp white or black pepper
For the passionfruit guava salsa
  • 4-5 ripe passionfruits about 1/2 cup pulp
  • 1 ripe guava finely diced, or 1/2 cup guava puree
  • 1/4 small red onion minced
  • 1 jalapeño or serrano seeded and minced
  • 2 tbsp lime juice
  • 1 tbsp cilantro or mint chopped
  • salt and a pinch of sugar

Equipment

  • Air fryer
  • Mandoline
  • Wire rack
  • Small bowl

Method
 

  1. Peel the lotus root and slice into thin rounds. Soak 10 minutes in cold water with the vinegar, then drain and pat completely dry.
  2. Toss the dry slices with the oil, salt, garlic powder, paprika, and pepper, coating lightly but evenly.
  3. Preheat to 350°F. Cook in one layer 8 to 10 minutes, flipping halfway, until the edges turn golden and the centres look dry. Pull faster-browning pieces early.
  4. Cool on a rack with a pinch more salt. Stir the salsa ingredients together and serve alongside.

Notes

The vinegar soak keeps the lotus root from browning and pulls surface starch.
Dry completely — any water means soggy chips.
Thin as a coin, thicker than paper.