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Burdock Chips

Burdock Chips

Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT20M
    10 Minutes
  • Yield:
    2-4 Servings
Burdock root, most commonly found in Japanese cuisine, has a slightly sweet flavor that can be eaten raw when peeled or stir-fried. Here we are enjoying it fried into a crispy bite (similar to a potato chip) perfect for snacking or as a crunchy topping.
Ingredients
  • 2 tablespoons white vinegar
  • Water
  • ½ pound burdock root
  • Neutral oil for frying
  • Salt
  • 25.56g white vinegar
  • Water
  • 226.8g burdock root
  • Neutral oil for frying
  • Salt

Burdock root, most commonly found in Japanese cuisine, has a slightly sweet flavor that can be eaten raw when peeled or stir-fried. Here we are enjoying it fried into a crispy bite (similar to a potato chip) perfect for snacking or as a crunchy topping.

Preparation
STEP 1

Mix vinegar in a bowl of cold water.

STEP 2

Peel outer skin of burdock root. Thinly slice using a mandolin or vegetable peeler into either ribbons or rounds. Quickly add burdock slices to vinegar water so they don’t oxidize and discolor.

STEP 3

In a large skillet or deep pan heat oil to 340°F.

STEP 4

Remove burdock root from water and dry with paper towels. Dry them well since you are dealing with hot oil!!! Evenly disperse chips into hot oil. Fry until crispy and lightly browned about 2 minutes. Chips will crisp up more as they cool. Do not over fill your pan, fry in batches.

STEP 5

Remove burdock chips from hot oil using a slotted scoop or tongs onto a paper towel lined tray. Immediately sprinkle with salt. Repeat until all chips are fried.

Options

Enjoy eating burdock chips on their own or use as a crispy topping for ramen or rice dishes.

Tags: Snacks, Dairy-Free, Wheat-Free, Gluten-Free, Vegan, Vegetarian

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