Preparation

Lotus root's distinctive perforated structure makes it an ideal candidate for air frying, as the holes allow hot air to circulate through each slice. Combined with Korea's signature heat from gochugaru and gochujang, these chips deliver visual appeal and bold flavor in equal measure.

Preparation

1. Peel lotus root and slice as thinly as possible using a mandoline (about 2mm thick). Immediately place slices in cold water to prevent browning.
2. In a bowl, whisk together gochugaru, gochujang, rice vinegar, honey, sesame oil, soy sauce, and garlic powder until smooth.
3. Drain lotus root slices and pat completely dry with paper towels. This step is crucial for crispiness.
4. Toss lotus root slices in the spice mixture, ensuring each piece is evenly coated.
5. Preheat air fryer to 175°C (350°F).
6. Arrange slices in a single layer in the air fryer basket, working in batches to avoid overcrowding.
7. Air fry for 12-15 minutes, shaking the basket every 5 minutes and removing any chips that crisp up early.
8. The chips are done when they're golden brown and crisp throughout. They'll continue crisping as they cool.
9. Sprinkle with sesame seeds while still warm and let cool completely before serving.