Lotus root is one of my absolute favorite foods. In Vietnamese culture, they are considered quite an auspicious food as the lotus flower is a symbol of Buddhism and serenity. I grew up munching on candied lotus root for Tết and sipping lotus root tea whenever I was sick. Not only is it a versatile ingredient in the kitchen, but it’s also incredibly healthy. High in fiber, Vitamin C, magnesium and completely fat-free, lotus root is great for controlling blood circulation, blood pressure and overall digestive health. In my recent attempts to be a healthier hedonist, I decided to bake some lotus chips instead of frying up some potatoes. I ended up liking these even more than normal potato chips! While the lotus root chips still have a starchy consistency similar to most tubers, they have a slightly sweeter after taste. The natural holes in the lotus root actually give them a light and airy texture; plus the unique shape just makes them a lot more fun. Give them a try next time you’re in the mood for something crunchy.

PS. The dip you see in the background is actually some leftover coconut butternut squash soup, which I highly recommend. It becomes thicker once refrigerated, giving it an almost hummus-like texture. Otherwise, I can’t think of a single dip these chips wouldn’t complement!