May 24

Recipe: Burdock Chips

Our first adventures in preparing burdock weren’t quite as “chippy” as we were hoping… This recipe would make a nice addition to trail mix or perhaps be well received on top of a salad.  


  • Lesser burdock roots, washed, peeled, and sliced thin
  • Vegetable oil
  • Popcorn salt


Unpeeled burdock root

Burdock root, peeled


  1. Soak burdock in water 15-30 minutes
  2. Meanwhile, heat 1/2″ to 1″ vegetable oil over medium heat in a pot
  3. Remove burdock from water and blot dry
  4. Carefully add burdock to oil- burdock should immediately bubble intensely
  5. Fry burdock 5 minutes
  6. Carefully remove burdock from oil, add salt generously, and allow to cool
  7. Enjoy!

1 comment

1 ping

  1. Les

    burdock root is in prominent use in Japan, where they call it ‘gobo’. they refer to it as a colon scrubber – a health food … “fibre maximus”. (the root can be almost woody, so if you don’t have strong teeth, slice it finely, on the bias) many searchable recipes available online, I’m sure.
    when I was a kid in Scotland in the 1950′s, we used to buy a bottled carbonated drink called ‘dandelion and burdock’ brewed from both roots. a bit like kickass rootbeer … loved it – and was always told as a youth, “drink it up! it’s good for yer ‘movements.’ ”
    Invasive power foods!

  1. Autumn Olive Picking | Invasivore.org

    [...] one of our favorite spots for edible invasivory.   The home of such tastes as Cossack Asparagus, burdock chips, and mystery snail ceviche.  It was crowded, a sunny day, and we drove slowly through the old [...]

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