Lotus Root Chips (Renkon Chips)
User Reviews
4.8
Lotus Root Chips (Renkon Chips)
Description
This recipe starts by rinsing lotus root and slicing it into very thin rounds, about 1/8-inch thick, without necessarily peeling the skin. The slices are soaked in a mixture of water and rice vinegar to prevent discoloration and to maintain the lotus root’s natural whiteness. After soaking, the slices are thoroughly dried to remove moisture.
The chips are then deep-fried in neutral oil heated to around 340°F until they achieve a crispy texture and golden color. Frying in batches avoids overcrowding, which ensures even crisping. After frying, the chips are drained and immediately seasoned with Himalayan pink salt and aonori, a dried green seaweed, lending a subtle oceanic aroma and depth to the flavor.
This snack highlights the lotus root’s natural crunch and mild sweetness with added seasoning for complexity. Lotus Root Chips can be enjoyed on their own as a light snack or served alongside dips.
Ingredients
- 1 lotus root ½ lb, 227 g, aka renkon
- 2 cups water (for soaking the lotus root)
- 1 tsp rice vinegar for soaking the lotus root, unseasoned
- 1 cup neutral oil (for frying)
For the Seasoning
- salt Himalayan pink
- aonori dried green laver seaweed
Instructions
- Gather all the ingredients.
- 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).
- 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.
- Rinse and drain well.
- Pat dry on a paper towel—make sure to wipe off all the moisture.
To Deep-Fry (recommended)
- 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.
- 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.
- 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)
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 49mg | 2% |
| Potassium | 640mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 51mg | 57% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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