I absolutely love this lotus root chip recipe because it transforms a humble ingredient into something irresistibly crispy and uniquely flavorful—it’s like elevating your typical snack game to a whole new level. Plus, the added touch of sesame oil and optional togarashi give it that bold fusion twist that satisfies my craving for both tradition and a little spice.
I love transforming lotus root, or renkon, into delightful snacks with a delightful crunch and unique texture. By frying very thin slices in vegetable oil with a touch of sesame oil, I turn lotus root into an irresistible chip.
I finish the chips with sea salt, and for a kick, I may add some freshly ground black pepper or a sprinkle of togarashi. The chips are great because they’re so tasty, but they’re also a great way to eat more lotus root, which is such a great source of fiber and vitamins.
Renkon Chips Recipe Ingredients
– Lotus Root (Renkon):
Rich in dietary fiber and vitamin C.
Provides a crunchy texture.
– Vegetable Oil:
Neutral flavor.
Ideal for frying to achieve crispiness.
– Sesame Oil:
Adds a nutty aroma and taste.
Enhances overall dish flavor.
– Sea Salt:
Essential for balancing taste.
Can aid in enhancing natural flavors.
– Togarashi (Japanese Chili Powder):
Provides a spicy kick.
Adds depth and a hint of heat.
Renkon Chips Recipe Ingredient Quantities
- 1 large lotus root (renkon), about 350g
- 500 ml vegetable oil (for frying)
- 1 tablespoon sesame oil
- Sea salt, to taste
- Optional: black pepper or togarashi (Japanese chili powder) for seasoning
How to Make this Renkon Chips Recipe
1. Remove any dirt and impurities by rinsing the lotus root under cold water after peeling it.
2. Using a sharp knife or a mandoline slicer, slice the lotus root into rounds 2-3 mm thick. Make sure the slices are uniform.
3. Immerse the lotus root slices in a bowl of cold water for 10 minutes or so to leach out any excess starch. This helps achieve crispier chips. Since they’re kind of like potato chips, we’re gonna fry ’em.
4. At 170°C (340°F), heat the vegetable oil in a deep-frying pan or pot. Meanwhile, soak the lotus root.
5. Remove the moisture from the lotus root slices by draining them and by using a clean kitchen towel or paper towels to absorb any remaining wetness.
6. Once the oil is hot, add the slices of lotus root in small batches, taking care not to crowd the pan.
7. Cook batches of chips for 2 to 3 minutes or until they are golden brown and crispy. Stir them occasionally so they fry evenly.
8. Using a slotted spoon, remove the chips from the hot oil and transfer them to a plate lined with paper towels. Let them drain for a moment before you start serving.
9. Pour the sesame oil on the fried lotus root chips, and sea salt to taste, while they are still warm.
10. To give the chips an extra kick of flavor, season them with black pepper or togarashi. For optimal texture, serve immediately and enjoy!
Renkon Chips Recipe Equipment Needed
1. Peeler
2. Sharp knife or mandoline slicer
3. Bowl for water
4. Deep-frying pan or pot
5. Kitchen towels or paper towels
6. Slotted spoon
7. Plate for draining
8. Measuring tablespoon
FAQ
- What is the best way to prepare lotus root for chips?Using a mandoline for even slicing, peel the lotus root, and slice it thinly, about 2-3mm.
- Do I need to soak the lotus root before frying?Indeed, once you have sliced the lotus root, place the slices in a bowl of cold water and let them soak for 10-15 minutes. This will remove excess starch from the slices and result in a crispier texture when you cook them.
- Why use both vegetable oil and sesame oil?Frying with vegetable oil and a splash of sesame oil gives these chips a very subtle nutty flavor.
- How do I ensure the chips are crispy?Slicing lotus roots and frying them in batches means you can avoid the kind of overcrowding that might lead the slices to steam rather than fry. This also gives you a chance to regain oil temperature between batches. The shallow frying here is only with enough oil to half-submerge the root slices, which is just fine. I mean, it’s fine with me; I love contouring things. So here’s how: more or less. I am more under the impression of the textures than the forms. But count on the following when you go about it. And the frying part comes with a pretty specific warning.
- Can I use an air fryer instead of deep-frying?Indeed, the slices can be air-fried. To do so, first lightly coat the slices with oil. Then place them in the air fryer set to 180°C (356°F) for about 10-15 minutes, flipping them halfway through the cooking time.
- How should I season the chips?Immediately after frying, sprinkle with sea salt. For even more flavor, add black pepper or togarashi while the chips are still warm.
Renkon Chips Recipe Substitutions and Variations
For a distinct texture and flavor, substitute sliced potatoes or taro for lotus root (renkon).
Canola oil or sunflower oil can replace vegetable oil for frying.
For a milder flavor, substitute olive oil for sesame oil.
Kosher salt or pink Himalayan salt can be used in place of sea salt, imparting their own unique flavors.
Paprika or cayenne pepper can be substituted for black pepper or togarashi to create a different spice profile.
Pro Tips
1. Uniform Slicing: Use a mandoline slicer for consistent 2-3 mm thick slices to ensure even cooking and crispiness. Uneven slices may lead to some parts being overcooked while others remain undercooked.
2. Cold Water Soak: After slicing, soak the lotus root slices in cold water for at least 10 minutes. This step is crucial for removing excess starch, which helps in achieving a crispier texture.
3. Dry Thoroughly: After soaking, ensure the slices are thoroughly dried using paper towels. Any moisture left on the slices can cause the oil to splatter and hinder the crisping process.
4. Temperature Management: Maintain the oil temperature at a consistent 170°C (340°F). Use a kitchen thermometer to monitor the oil, as this ensures that the chips cook evenly and become crispy without burning.
5. Batch Cooking: Fry the lotus root slices in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy chips. Give each batch enough room to fry freely for optimal crispiness.
Renkon Chips Recipe
My favorite Renkon Chips Recipe
Equipment Needed:
1. Peeler
2. Sharp knife or mandoline slicer
3. Bowl for water
4. Deep-frying pan or pot
5. Kitchen towels or paper towels
6. Slotted spoon
7. Plate for draining
8. Measuring tablespoon
Ingredients:
- 1 large lotus root (renkon), about 350g
- 500 ml vegetable oil (for frying)
- 1 tablespoon sesame oil
- Sea salt, to taste
- Optional: black pepper or togarashi (Japanese chili powder) for seasoning
Instructions:
1. Remove any dirt and impurities by rinsing the lotus root under cold water after peeling it.
2. Using a sharp knife or a mandoline slicer, slice the lotus root into rounds 2-3 mm thick. Make sure the slices are uniform.
3. Immerse the lotus root slices in a bowl of cold water for 10 minutes or so to leach out any excess starch. This helps achieve crispier chips. Since they’re kind of like potato chips, we’re gonna fry ’em.
4. At 170°C (340°F), heat the vegetable oil in a deep-frying pan or pot. Meanwhile, soak the lotus root.
5. Remove the moisture from the lotus root slices by draining them and by using a clean kitchen towel or paper towels to absorb any remaining wetness.
6. Once the oil is hot, add the slices of lotus root in small batches, taking care not to crowd the pan.
7. Cook batches of chips for 2 to 3 minutes or until they are golden brown and crispy. Stir them occasionally so they fry evenly.
8. Using a slotted spoon, remove the chips from the hot oil and transfer them to a plate lined with paper towels. Let them drain for a moment before you start serving.
9. Pour the sesame oil on the fried lotus root chips, and sea salt to taste, while they are still warm.
10. To give the chips an extra kick of flavor, season them with black pepper or togarashi. For optimal texture, serve immediately and enjoy!
