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Lotus root Chips serve with Yogurt Dip

Lotus root is very similar to potatoes in texture when raw, but with a very different nutritional profile. It’s typically higher in protein than potatoes and lower in calories and packed with nutrients too. If you’re looking for a lighter alternative to potato chips, this one’s for you!

These crispy lotus root chips are vegan, gluten-free, oil-free, and meal-prep friendly. They have minimal ingredients and make a great snack to have on hand or serve with your favourite spread or dip. Bonus: they’re a beautiful flower-like shape! I keep frozen Lotus Roots ready to use anytime. I buy from freezer section of Indian store.


  • Lotus Root: One Freezer bag

  • oil to Fry or bake method

  • Hung yogurt 1 cup

  • Rock Salt to taste

  • Roasted Cumin powder 1/2 tsp

  • Tamarind Chutney to taste

  • Green Chutney to taste


  1. Fry the lotus roots in oil until crispy. Remove on the absorbent paper to get rid of the excess oil.

  2. Second option is to transfer slices onto parchment-lined baking sheet in a single layer, laying flat and leaving space between each slice.

  3. Bake at 325F for about 25 minutes. Flip, and bake an additional 5 minutes, or as needed until crisp. 

  4. Now make dip with hung thick yogurt by adding all the ingredient mentioned in the ingredients.

  5. Serve Lotus Roots fried or baked with the dip.

  6. ENJOY!

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