Prep the lotus root. If using fresh lotus root, scrub and peel it with a vegetable peeler. Trim the ends. If using vacuum-packed, drain and rinse well to remove the brine.

Slice thinly. Use a sharp knife or mandoline to slice the lotus root into thin rounds, about 1/16–1/8 inch thick. Thinner slices crisp better, but avoid paper-thin slices that break apart.

Rinse and soak. Place slices in a bowl of cold water with rice vinegar or lemon juice. Soak for 10–15 minutes to remove excess starch and keep the color bright. This step helps with extra crispness.

Dry thoroughly. Drain and pat the slices very dry with clean towels or paper towels. The drier they are, the crispier they’ll get.

Season. In a large bowl, toss the slices with oil, salt, pepper, and any optional seasonings. Aim for a light, even coating—too much oil can lead to soggy chips.

Preheat the air fryer. Set it to 350°F (175°C) for 3 minutes. Preheating helps the chips start crisping right away.

Arrange in a single layer. Add the seasoned slices to the air fryer basket in a single, slightly overlapping layer. Work in batches if needed. Do not overcrowd or they won’t crisp evenly.

Air fry. Cook at 350°F (175°C) for 8–12 minutes. Shake the basket or flip the slices halfway through. Start checking at the 7-minute mark—chips should be lightly golden at the edges and feel firm.

Finish and season. Transfer hot chips to a cooling rack or paper towel. Sprinkle with a pinch of salt while warm. If using delicate toppings like furikake or citrus zest, add them now.

Cool for extra crunch. Let chips cool for 5 minutes. They crisp further as they cool. Repeat with remaining slices.