Crispy Lotus Root Chips (Renkon Chips) fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder.
My favorite local Japanese restaurant Izakaya Ginji in San Mateo offers these Renkon Chips or Lotus 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 sprinkle of Aonori seaweed, these fried crispy root vegetable will be your favorite type of 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 bunch of holes.
When you slice the root, you will see the beautiful pattern. When you deep fry thin slices of lotus root to a golden color, they will turn into a 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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- 1 (1/2 lb) Renkon (Lotus Root)
- Vinegar water: 2 cups water + 1 tsp. (rice) vinegar
- Oil for deep frying
- Himalayan Pink Salt (or sea salt)
- Dried Seaweed Powder (Aonori) (optional)
- Rinse the renkon and either cut with knife or use a mandolin slider to make ⅛ inch thin slices (see below). I don’t peel off the renkon skin as it gives nice look but it’s up to you.
- Soak the sliced renkon in vinegar water for 5-10 minutes. Vinegar water will prevent the renkon from changing to a dark color.
- Rinse and drain well.
- And pat dry on paper towel – make sure to wipe off all the liquid.
- Heat the oil to 340F (170C) on medium high heat. Drop a piece of renkon to see if it’s ready. If it comes right up, then it's time to deep fry.
- Deep fry until renkon gets crispy and golden color.
- Once they are nicely fried, spread on a wired rack or paper towel to drip excel oil. Season with salt and aonori and serve immediately.