Lotus Root Chips (Renkon Chips)

1. Gather all the ingredients.
2. Rinse 1 lotus root (renkon) well. I don‘t peel the skin, but it‘s up to you. With a sharp knife or a mandoline slicer, thinly cut the lotus root to ⅛-inch (3-mm) slices or thinner (see below).
3. Prepare a bowl of 2 cups water and 1 tsp rice vinegar (unseasoned). Soak the lotus root slices in the vinegared water for 5–10 minutes. The vinegared water will prevent the lotus root from changing color and make the color white.
4. Rinse and drain well.
5. Pat dry on a paper towel—make sure to wipe off all the moisture.

To Deep-Fry (recommended)

1. Heat 1 cup neutral oil to 340ºF (170ºC) in a frying pan or heavy-bottomed pot on medium-high heat. You can check the temperature with an instant-read cooking thermometer. You can also drop a slice of lotus root into the pot; if it comes right up to the surface, then the oil is ready for frying.
2. Deep-fry in batches until the lotus root slices get crispy and golden brown. Tip: When you deep-fry, do not crowd the pot because the oil temperature will drop quickly. For more helpful hints, read my post How to Deep-Fry Food.
3. Once they are nicely fried, spread on a wired rack or a paper towel to remove the excess oil. Season with Himalayan pink salt and aonori (dried green laver seaweed) and serve immediately.

To Bake in the Oven (optional)

1. Baked Renkon Chips won‘t be as crispy as the deep-fried version, but if you prefer this method, here are the instructions. Preheat the oven 350ºF (170ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Lay each lotus root slice in a single layer on baking sheets lined with parchment paper and lightly brush both sides of the slices with oil. Bake for 15–20 minutes, flipping halfway through. The cooking time varies depending on the thickness of your lotus root. When the slices turn a nice golden brown, remove them from the oven and serve.