Snack cravings hit different once you discover lotus root sliced paper-thin and baked into lacy, crisp chips. Those natural holes in the root make every chip its own little pattern.
Ingredients
- 1 lb lotus root, peeled
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 tbsp lemon juice (for soaking water)
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Using a mandoline, slice lotus root into very thin, even rounds.
- Soak slices in cold water with lemon juice for 10 minutes to prevent browning, then pat completely dry.
- Toss slices with olive oil, salt, smoked paprika, and garlic powder.
- Arrange in a single layer on the baking sheets without overlapping.
- Bake for 10 minutes, flip each chip, then bake another 8-10 minutes until golden and crisp.
- Cool on the sheet for 5 minutes before serving; they crisp further as they cool.
Nutrition Facts (per serving)
| Calories | 110 |
| Total fat | 7g |
| Total carbohydrates | 13g |
| Dietary fiber | 3g |
| Protein | 1g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Lotus root delivers a mix of resistant starch and soluble fiber that survives stomach acid and small intestine digestion mostly intact. When it reaches the colon, bacteria like Roseburia and Eubacterium rectale ferment it into butyrate, an energy source for colonocytes that also helps maintain tight junctions in the gut lining.
Crispy, lacy, gone in about four minutes flat.
Looking for other crunchy, gut-friendly snacks? Try our Flaxseed Crackers with Avocado or Psyllium Seed Chia Crackers.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
