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Arrowhead Chips

Arrowhead Chips Recipe

There are many methods of salting the chips. Some people soak the arrowhead (either before or after slicing) in salt water before air drying. Some people add salt to the oil when deep-frying – I suggest using 1/4 tsp of salt to prevent over salting. The last method which is my preferred method (covered in this recipe) is to salt them after they are deep fried.


  • 1 kg arrowhead (chiku, ngaku) with stalks on
  • vegetable oil for deep-frying
  • sea salt to taste

You also need

  • mandoline slicer
  • vegetable peeler or paring knife
  • kitchen paper towel or tempura paper



  1. Peel the skin of each arrowhead using a knife but leave each stalk intact.
  2. Using a mandolin, hold each arrowhead by the stalk and carefully shred the arrowhead to thin circular “potato chips”.
  3. Pat dry sliced arrowhead with paper towels. Spread them out on large plates and air dry for about 3 hours.
  4. Heat oil in a wok (the oil should cover about 1 1/2 cm of your casserole). Test the temperature by inserting a bamboo chopstick in the hot oil. The oil is ready when you see small bubbles gathering around the chopstick. If using deep fryer, preheat to 180°C (356°F).
  5. Deep fry arrowhead chips, in small batches, and take them out when they turn light golden brown. Drain fried arrowhead chips on paper towels or tempura paper. Season to taste with salt.
  6. When the arrowhead chips are cooled, store them in air-tight containers.

Noob Cook Tip

  1. When deep frying, take out the chips as soon as they turn light golden brown. They will turn a slightly darker golden shade as they cool down.
  2. Feel free to use any amount of arrowheads, as long as you deep fry them in batches.
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16 comments on “Arrowhead Chips”

  1. Kung Hei Fatt Choy!!!

  2. What unique chips! Bet they are very crunchy and delicious.

  3. Goat Xi Fa Cai! Funny :P

    I don’t think I can get past the hardship :O

  4. I love these! I only found out about arrowhead chips last year when a colleagues brought them to work. Other than making chips, does the arrowhead have any other ways of cooking/eating?

    • When I was buying the arrowhead, chatted with an auntie and uncle also choosing them and they said they cook it with lup cheong, Cantonese (I think) style. I have never tried it myself but it sounds yummy.

  5. More yummy than potato chips. :) Home-made ones certainly taste a lot better due to the better quality and fresher oil used.

  6. This is really laborious but it is made with love. Happy New Year.

  7. Pingback: Arrowhead Chips | Simply Chinese Cuisine

  8. I have seen Arrowhead many times in the super market but do not know that it can be fried like potato chips. My friend gave me this chinese new year,l found it better than potato cips. Now from your Noob Cook recipes, l can learn how to fry myself and also learn some other cooking recipes. Thank you very much.

  9. Why arrowheads put in container 2 days after is not crisp??? Air in ??? Soft Liao..

  10. Pingback: Cherry Tomato and Scallop Pasta | Journey to being a Chef @ Home

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