Butter Garlic Lotus Stem Chips
After the viral success of my Honey Chilli Lotus Stems, which garnered over 12 million views on Instagram, it felt only natural to introduce a follow-up recipe. Enter: Butter Garlic Lotus Stem Chips—a savory twist that’s crispy, garlicky, and oh-so-addictive. If you’re a fan of bold flavors and light snacks, this one’s for you!
What Makes These Chips Special?
Lotus stems, with their beautiful cross-section and natural crunch, are perfect for experimenting in the kitchen. Paired with a buttery, garlicky glaze, this recipe takes their unique texture to the next level. The best part? They’re air-fried, which means they’re lighter and easier to make without compromising on flavor.
Why You’ll Love This Recipe
Quick & Easy: Ready in under 30 minutes with minimal effort.
Healthier Twist: Air-fried instead of deep-fried, making them light and guilt-free.
Versatile Snack: Perfect as a standalone snack, party appetizer, or crunchy topping for salads and soups.
These Butter Garlic Lotus Stem Chips are proof that simple ingredients can create extraordinary flavors. Whether you’re a fan of my viral Honey Chilli Lotus Stems or trying lotus stems for the first time, this recipe is guaranteed to impress.
Share this with someone who needs to make these for you, and as always, happy cooking!
Recipe
Ingredients
1 large lotus stem, thinly sliced (use a mandoline for best results)
½ tsp red chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
1 tbsp vegetable oil
2 tbsp butter
3 cloves garlic, minced
Zest of 1 lemon
½ tsp chili flakes
1 tbsp chopped parsley
Method
Step 1: Prep the Chips
Thinly slice the lotus stem into even pieces using a mandoline slicer. In a mixing bowl, combine the slices with red chili powder, garlic powder, onion powder, salt, and vegetable oil. Toss everything together until the slices are evenly coated.
Step 2: Air-Fry
Preheat your air fryer to 180°C (350°F). Spread the seasoned lotus stem slices in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway through, until the chips are golden and crispy.
Step 3: Make the Butter Garlic Glaze
In a pan over medium heat, melt the butter and add the minced garlic. Sauté until fragrant and lightly golden. Stir in the lemon zest, chili flakes, and parsley.
Step 4: Combine and Serve
Add the crispy lotus stem chips to the pan and toss them gently to coat in the buttery garlic goodness. Transfer to a serving plate, garnish with a sprinkle of parsley or chili flakes, and serve immediately.
