Crunchy trail side - The Field Kitchen
Crisp Lotus Root Chips
15 minutes prep
22 minutes cook or dry
4 yield
Thin lotus root baked until crisp with oil and spice.
Recipe reviewed 2026-07-21 · Identification and food safety are part of the method
Ingredients
- 1 pound edible lotus root
- 1 tablespoon oil
- 1/2 teaspoon paprika
- Salt to taste
Method
- Heat oven to 400 F.
- Peel and slice lotus root very thinly, then rinse and dry.
- Toss with oil and paprika.
- Bake in one layer, turning once, until crisp and fully cooked.
Field note & safety
Eat only fruit or plants identified with certainty, gathered legally from a clean site. Use only the normally edible ripe portion and discard pits, seeds, skins, or sap that are not customarily eaten.
