Homemade Sweet Lotus Root Chips

Slice a lotus root crosswise and you get one of nature’s prettiest patterns, a ring of lacy holes that turns into edible art once it’s fried. This Sri Lankan sweet snack makes the most of that.

You peel the root, slice it into thin one-eighth-inch coins, then deep fry until each one crisps into a delicate, golden chip.

The finish is what makes it a treat rather than a plain crisp: a glossy glaze of coconut treacle simmered with a little sugar and warm cinnamon, tossed through the chips while still warm so it clings to every curve and hole.

The result is crunchy, sticky-sweet, and faintly caramelized, with the mild, slightly sweet flavor of lotus root underneath.

Slice thin and dry the pieces well, and you’re rewarded with chips that shatter rather than bend.

Kitchen Tips

• Slice the lotus root as thin and even as you can, ideally on a mandoline, so every chip crisps through.
• Pat the slices completely dry before frying or the hot oil will spit.
• Bring the treacle glaze just to a boil, then toss fast while the chips and syrup are both warm.
• Cool and store airtight, since humidity softens them quickly.

Variations

• Swap coconut treacle for molasses or maple syrup.
• Add a pinch of cardamom or chili powder to the glaze for a spiced edge.
• Skip the sweet glaze and toss with salt and pepper for a savory chip instead.