Fried Arrowhead chips (Sagittaria trifolia or Chinese Arrowhead) is a snack mostly eaten during Chinese New Year. Making these chips is fun and easy, a healthier and cheaper alternative than store-bought chips. They are excellent when deep fried, taste like a potato chips with slight bitterness and a very distinct flavor. Such an easy snack, crispy, nice and gluten free too.
- Use Mandoline slicer for quick and uniform slices.
- Rinse repeatedly to reduce uneven color at the edge of the chips (brown edges).
- Holding the stems (do not cut off), make slicing with Mandoline slicer much faster and safer.
CHINESE VERSION: 香脆炸慈菇片(芽菇)
Crispy Arrowhead Root Chips | MyKitchen101en
- Chinese arrowhead 1 kg
- Cooking oil 750 ml (for deep frying)
- Salt 1 Tbsp (for soaking)
- Curry leaves 2-3 stems (optional, extra flavor)
1 Wash and clean arrowhead root thoroughly, remove the skin with a peeler.
2 Rinse repeatedly with running water to remove excess starch from arrowhead, this will reduce uneven color at the edge of the chips (brown edges) after frying.
3 Soak with salty water for 30 minutes.
4 Pat dry before slicing.
5 Cut into thin slices with Mandoline slicer.
6 Heat oil to 140°C to 150°C. To test oil temperature without a thermometer, drop a single chip into the oil. The chip should sink then float after 3 seconds or so. If it doesn’t sink, the oil temperature is probably more than 160°C. If oil temperature too hot, the outer layer of chips will burn before it is completely cooked inside.
7 Fried over medium heat until golden. Add few curry leaves in the oil for extra flavor (optional).
8 Remove from heat and drain excess oil on paper towel.
9 Store chips in airtight container only after they’ve cooled completely.