Home » Renkon Chips (Lotus Root Chips) れんこんチップス
4.83(40)
Total Time: 25 minutes minutes
44 Comments
Easy Gluten-Free Izakaya
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Crispy and crunchy, these Renkon Chips are fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder. These thin-sliced lotus root chips with their beautiful natural pattern will be your new favorite appetizer or snack!
My favorite local Japanese restaurant Izakaya Ginji in San Mateo offers these Renkon ChipsorLotus Root Chips. After ordering this menu a few times, I knew I had to make these at home. With a pinch of Himalayan pink salt and a sprinkle of Aonori seaweed, these fried crispyroot vegetables will be your favorite typeof chips!
What is Renkon?
Renkon (蓮根)is a Japanese word for lotus root. We often use this root vegetable in a simmered dish, like Chikuzenni(Nishime), or Tempura. It has a crunchy texture like typical root vegetables, and the most unique part is that the root has a bunch of holes.
When you slice the root, you will see a beautiful pattern. When you deep fry thin slices of lotus root to a golden color, they will turn intoa beautiful appetizer. It’s actually a very simple dish to make, too.
They are crunchy and crispy, and once you eat some, you cannot stop eating. So addicting! You might want to double the recipe! 😉
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Lotus Root Chips (Renkon Chips)
4.83 from 40 votes
Crispy and crunchy, these Renkon Chips are fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder. These thin-sliced lotus root chips with their beautiful natural pattern will be your new favorite appetizer or snack!
Print RecipePin Recipe
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Servings: 2
Ingredients
- 1 lotus root (renkon) (½ lb, 227 g)
- 2 cups water (for soaking the lotus root)
- 1 tsp rice vinegar (unseasoned) (for soaking the lotus root)
- 1 cup neutral oil (for frying)
For the Seasoning
- Himalayan pink salt
- aonori (dried green laver seaweed)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
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 aninstant-readcooking 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.
See AlsoEasy Lotus Root Chips - Mochi MommyLotus Root Chips - builiciousRenkon: The Unique Root of the Lotus Plant | Uwajipedia | UwajimayaLotus Root crisps (or is that chips?)https://static.wixstatic.com/media/d60c54_8ebef52af5ea4ce593802c055776e023~mv2_d_2728_2002_s_2.jpeg/v1/fill/w_1000,h_734,al_c,q_85,usm_0.66_1.00_0.01/d60c54_8ebef52af5ea4ce593802c055776e023~mv2_d_2728_2002_s_2.jpegKuruDeep-fry in batches until the lotus root slices get crispy and golden brown. Tip:When you deep-fry,do not crowd the potbecause the oil temperature will drop quickly. For more helpful hints, read my postHow 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
Nutrition Facts
Lotus Root Chips (Renkon Chips)
Amount per Serving
Calories
205
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
3
g
Potassium
640
mg
18
%
Carbohydrates
20
g
7
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
130
IU
3
%
Vitamin C
51
mg
62
%
Calcium
86
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Namiko Chen
Course: Appetizer
Cuisine: Japanese
Keyword: lotus root
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Namiko Chen
I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.
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