Miso Honey Lotus Stem Chips

If lotus stem chips are your favourite kind of “I’ll just have a few”… this is the version that makes you finish the whole bowl without noticing.

These start with crisp, spiced air-fried lotus stem chips, then get tossed in a quick miso + butter + honey glaze that hits that perfect sweet–salty–umami balance. The trick is keeping the glaze gentle (miso + sugar can go bitter if you blast the heat) and then giving the chips a quick second air-fry to “set” the coating.

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Ingredients (Serves 2–3)

For the lotus stem chips

• 250 g lotus stem (kamal kakdi), sliced 2–3 mm thin

• 1 to 1½ tbsp neutral oil

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp chilli flakes (optional)

• ½ tsp salt (adjust to taste)

For the miso-honey glaze

• 1½ tbsp butter

• 1 tbsp white miso paste

• 1–2 tsp honey (start with 1 tsp, add more if you want sweeter)

• ¼ tsp sesame oil (tiny, but makes it smell incredible)

• 1 tsp water (only if needed to loosen)

Optional toppings (but highly recommended)

• Sesame seeds (toasted if you have them)

• Spring onion greens

• A pinch of chilli flakes

Step-by-step method

Prep the lotus stem

1. Slice lotus stem into thin rounds (2–3 mm).

2. Rinse and pat completely dry with a kitchen towel.
   Dry lotus stem = crispy chips.

Air-fry the chips

1. Toss lotus stem with oil, garlic powder, onion powder, chilli flakes (if using), and salt.

2. Air-fry at 190–200°C for 10–14 minutes, shaking 2–3 times, until golden and crisp.

Tip: Pull one chip and cool it for 15 seconds before judging crispness. They firm up slightly as they cool.

Make the miso-honey butter (1–2 minutes)

1. In a small pan on low heat, melt the butter.

2. Whisk in the miso until smooth.

3. Add honey and stir just until glossy.

4. Turn off the heat. Stir in sesame oil.

5. If it feels too thick to toss, loosen with 1 tsp water.

Toss + set (the crunch hack)

1. Quickly toss the hot chips in the glaze.

2. Put them back into the air fryer for 2 minutes at 180°C to set the coating and bring the crunch back.

Finish + serve

Top with sesame seeds, spring onion greens, and a tiny pinch of chilli flakes. Serve immediately.

Pro tips (so your chips stay crisp)

• Pat dry lotus stem properly before air-frying.

• Keep the glaze low heat — don’t let miso + honey cook aggressively.

• Toss chips off heat and move fast.

• Don’t skip the 2-minute re-air-fry if you’re coating.