Lotus Root Chips with Galangal Dipping Sauce


  • 400g sliced lotus root
  • 200g thinly sliced sweet potato
  • Vegetable oil
  • 5g galangal
  • 1 small garlic clove
  • 1 small chilli
  • 1/8 cup boiling water
  • 3 Tbs vinegar
  • 1 Tbs rice malt syrup
  • ½ cup loose mint leaves, chopped
  • Squeeze of lime
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  1. Finely chop/mince galangal, garlic and chilli and cover with boiling water. Sit, covered for 5 minutes. Add remaining sauce ingredients and set aside.
  2. Pour 1 inch deep of oil in a medium pot and heat on high. Cook 4-6 lotus slices at a time until golden. Follow with the sweet potato, cooking just as the edges start to brown and the chips start to shrivel. Drain on paper towel.
  3. Sprinkle with sea salt and serve with dipping sauce.
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