Satay Lotus Stem Chips

If honey chilli potato had a crunchy, grown-up cousin… this would be it.

These satay lotus stem chips start with the same crisp, spiced base (air-fried), and then get tossed in a sticky peanut butter–soy–lime glaze that tastes like the best parts of street-style satay—salty, nutty, tangy, a little spicy.

The key is simple: glaze, don’t sauce. We want glossy chips, not soggy ones.

---

Why you’ll love this

• Same base, new flavour: perfect for a lotus stem chips series

• Air-fried, still crunchy

• Big payoff for minimal effort (the glaze takes 3 minutes)

---

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 (or to taste)

• ½ tsp salt (adjust)

Satay glaze (cook separately)

• 2 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tbsp lime juice

• 1 tsp grated garlic

• Red chilli (fresh chopped or flakes), to taste

• 1–2 tsp honey or jaggery (optional, but helps it glaze + cling)

• 1–2 tbsp hot water (only if needed to loosen)

To finish (highly recommended)

• 2 tbsp crushed peanuts

• 1 tsp sesame seeds

• Spring onion greens, chopped (or coriander)

Step-by-step method

1) Prep the lotus stem

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

2. Rinse well and pat completely dry. (This is what makes them crisp.)

2) Air-fry the chips

1. In a bowl, toss lotus stem with oil, garlic powder, onion powder, chilli flakes, and salt.

2. Air-fry at 190–200°C for 10–14 minutes, shaking the basket 2–3 times, until crisp and golden.
   Every air fryer behaves differently—pull a few chips out and taste for crunch.

3) Make the satay glaze (2–3 minutes)

1. In a small pan on low heat, add peanut butter, soy sauce, lime juice, grated garlic, chilli, and honey/jaggery (if using).

2. Stir until the glaze turns smooth and glossy.

3. If it feels too thick, loosen with 1 tsp hot water at a time until it’s tossable (not runny).

4) Toss + “set” the glaze (the crunch hack)

1. Turn off the heat and quickly toss the hot chips in the glaze.

2. Put the coated chips back into the air fryer for 2 minutes at 180°C.
   This “sets” the glaze and keeps the chips crunchy.

5) Finish and serve

Pile into a bowl and top with crushed peanuts, sesame seeds, and spring onion greens.

---

Pro tips (so it never turns soggy)

• Dry lotus stem thoroughly before air frying.

• Keep the glaze thick and glossy, not watery.

• Toss off heat—don’t cook the chips in the pan.

• The 2-minute re-air-fry is non-negotiable if you want that crisp finish.