Description
Crispy Lotus Root Chips, also known as Renkon Chips, are a delightful Japanese snack perfect for those who love a crunchy, flavorful treat. These chips are thinly sliced lotus root, lightly soaked in a vinegar-infused water bath to retain their color and texture, then fried until golden and crisp. Seasoned simply with sea salt or your choice of Japanese seasonings like furikake, shichimi togarashi, or seaweed salt, they make an excellent healthy snack or appetizer that is both vegan and gluten-free.
Ingredients
Scale
Ingredients
- 1 large lotus root, peeled
- 2 cups cold water
- 1 tablespoon rice vinegar
- Vegetable oil for frying
- 1/2 teaspoon fine sea salt, or to taste
- Optional seasonings: furikake, shichimi togarashi, or seaweed salt
Instructions
- Slicing the Lotus Root: Using a sharp knife or mandoline, slice the lotus root into very thin rounds. Thin slices ensure maximum crispiness in the final chips.
- Soaking the Slices: Place the lotus root slices into a bowl of cold water mixed with rice vinegar. Let them soak for 5 to 10 minutes. This step helps prevent discoloration and removes excess starch from the slices.
- Drying the Slices: Drain the soaking water and pat the lotus root slices completely dry using paper towels. Removing moisture is crucial to achieve crispiness when frying.
- Heating the Oil: Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Use enough oil to submerge the slices for even frying.
- Frying the Chips: Fry the lotus root slices in small batches for 2 to 3 minutes, turning occasionally to ensure even cooking. Fry until they turn golden and crisp.
- Draining Excess Oil: Use a slotted spoon to remove the chips from the oil and drain them on paper towels to absorb any excess oil.
- Seasoning: While the chips are still hot, sprinkle them with fine sea salt and any optional seasonings such as furikake, shichimi togarashi, or seaweed salt.
- Cooling and Serving: Allow the chips to cool slightly; they will continue to crisp as they cool. Serve fresh as a savory snack.
Notes
- Thin slicing is essential for the best crispy texture; use a mandoline if possible for uniform thickness.
- Soaking in vinegar water prevents discoloration and improves taste by removing starch.
- While frying yields the most authentic texture, baking or air frying are alternatives for a lighter chip.
- Season the chips immediately after frying while they’re still hot for better adherence of seasonings.
- Store leftover chips in an airtight container to maintain crispiness, but best enjoyed fresh.
