Tingles (Lotus Root Chips)

Last year, I made my dad a custom branded Häagen-Dazs for his birthday. This year, I created Tingles—spicy mala lotus root chips, named for the tingly sensation they bring. The mascot is based on my dad, and there are family-specific easter eggs in the packaging design.

I air-fried lotus root slices and coated them with a homemade mala spice mix. I snacked on my failed attempts while perfecting the thickness, temperature, and cooking time.

I might just continue this tradition of redesigning his favourite snacks each year…

Recipe

1. Slice lotus root using mandolin. Aim for ~1/4” thickness

2. Toss in oil (the more oil, the crispier they’ll be)

3. Air fry at 320° F for ~12min (check at halfway mark and give a toss if they’re all clumped to one side)

4. Air fry in batches to avoid slices overlapping on top of each other

5. While it’s still hot, sprinkle on mala spice mixture (start with a little and adjust to personal preference)

   • Recipe: https://www.siftandsimmer.com/mala-spice-mix/#recipe