Description
Crispy Lotus Root Chips, also known as Renkon Chips, are a delightful Japanese snack featuring thinly sliced lotus root fried to golden perfection. These chips offer a light, crunchy texture with subtle earthy flavors, seasoned simply with sea salt or your favorite spices. Perfect for a healthy vegan snack or appetizer, they are best enjoyed fresh and provide a unique twist on traditional chips.
Ingredients
Scale
Primary Ingredients
- 1 medium lotus root (about 6–8 inches)
- 2 cups cold water
- 1 tablespoon rice vinegar
- Vegetable oil for frying (about 2 inches depth)
- Sea salt to taste
Optional Seasonings
- Chili powder
- Paprika
- Furikake
- Wasabi powder
Instructions
- Prepare the lotus root: Peel the lotus root and slice it very thinly, about 1/16-inch thick, using a mandoline or sharp knife to ensure even slices.
- Soak the slices: Place the sliced lotus root in a bowl with cold water and rice vinegar. This step prevents browning and helps remove excess starch. Let it soak for 10–15 minutes.
- Dry the slices: Drain the lotus root slices well and pat them thoroughly dry using paper towels. Ensuring they are completely dry is essential for extra crispiness when frying.
- Heat the oil: In a deep skillet or pot, heat about 2 inches of vegetable oil to a temperature between 325–350°F (160–175°C). Use a thermometer to maintain consistent heat.
- Fry the slices: Fry the lotus root slices in small batches to avoid overcrowding. Turn them occasionally to ensure even cooking. Fry until the slices turn golden brown and become crisp, which takes approximately 3–5 minutes.
- Drain and season: Remove the fried chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle sea salt and any desired additional seasonings such as chili powder or furikake.
- Serve or store: Enjoy the chips immediately for the best crunch, or allow them to cool completely before storing them in an airtight container to maintain freshness.
Notes
- Ensure lotus root slices are completely dry before frying to achieve maximum crispiness.
- Adjust seasoning according to preference; simple sea salt works well, but adding wasabi powder or furikake imparts wonderful Japanese flavor nuances.
- Best enjoyed the day they are made to maintain optimal crisp texture.
- Use a deep-fry thermometer to maintain proper oil temperature for even frying and reduced oil absorption.
