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 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!

  2. Burdock

    I don’t know how good it is for you after being deep fried but it does sound tasty. Anyone tried this? Did they turn out crispy or hard and chewy?

    1. Matthew

      We followed the recipe listed and ended up with some fairly woody/chewy chips… I suspect because our roots were scrawny and we cut them too thick. If I try this recipe again, I will make sure to slice the chips as thin as possible.

  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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