Description
Crispy Lotus Root Chips, also known as Renkon Chips, are a delightful Japanese snack made by thinly slicing lotus root and frying until golden and crisp. These vegan and gluten-free chips are seasoned simply with salt and optional spices, making a perfect light appetizer or snack.
Ingredients
Scale
Main Ingredients
- 1 medium lotus root, peeled and thinly sliced (about 1/16 inch)
- 1–2 cups vegetable oil (for frying)
- Salt, to taste
- Optional seasonings: chili powder, seaweed flakes, garlic powder
Instructions
- Prepare the Lotus Root: Peel the lotus root and slice it very thinly using a sharp knife or mandoline. Soak the slices in a bowl of cold water with a splash of vinegar for 10–15 minutes to remove excess starch and prevent browning. Drain and pat completely dry with paper towels.
- Heat the Oil: In a deep skillet or saucepan, heat the vegetable oil over medium heat to 325°F (165°C). Ensure the oil maintains this temperature for even frying.
- Fry the Slices: Fry the lotus root slices in small batches to avoid overcrowding. Cook for 2–3 minutes, flipping as needed, until the chips turn golden and crisp.
- Drain and Season: Use a slotted spoon to remove the chips and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt and any desired seasonings while still warm.
- Serve: Allow the chips to cool slightly, then serve as a savory snack or appetizer.
Notes
- For a baked version, lightly coat lotus root slices with oil and bake at 375°F (190°C) for 15–20 minutes, flipping halfway through.
- Lotus root chips are best eaten the same day for maximum crispiness.
- Store any leftovers in an airtight container for 1–2 days to retain freshness.
