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Renkon Chips (Lotus Root Chips) れんこんチップス

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    Crispy Lotus Root Chips (Renkon Chips) fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder.

    Lotus Root Chips on a bamboo basket.

    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!

    Lotus Root Chips, Renkon Chips on a bamboo basket.

    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.

    Lotus Root Chips in a bamboo basket.

    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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    4.78 from 9 votes
    Lotus Root Chips (Renkon Chips) レンコンチップス | Easy Japanese Recipes at JustOneCookbook.com
    Lotus Root Chips (Renkon Chips)
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     
    Crispy Lotus Root Chips (Renkon Chips) fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder.
    Course: Appetizer, Side Dish
    Cuisine: Japanese
    Keyword: chips, homemade, vegetable chips
    Servings: 2
    Author: Namiko Chen
    Ingredients
    Instructions
    1. Gather all the ingredients.

      Renkon Chips Ingredients
    2. Rinse the renkon and either cut with knife or use a mandolin slider to make 1/8 inch thin slices (see below). I don’t peel off the renkon skin as it gives nice look but it’s up to you.
      Renkon Chips 1
    3. Add a few drops of rice vinegar and soak the sliced renkon in vinegar water for 5-10 minutes. Vinegar water will prevent the renkon from changing to a dark color.
      Renkon Chips 2
    4. Rinse and drain well.
      Renkon Chips 3
    5. And pat dry on paper towel – make sure to wipe off all the liquid.
      Renkon Chips 4
    6. 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.

      Renkon Chips 5
    7. Deep fry until renkon gets crispy and golden color.
      Renkon Chips 6
    8. 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.

      Renkon Chips 7
    To Bake in the Oven
    1. Baked Renkon Chips won't be as crispy as deep-fried version, but if you prefer this method, here are the instructions. Preheat oven 350 ºF (170 ºC). Lay each lotus root slice in a single layer on the prepared baking sheets lined with parchment paper and lightly brush the top with some oil. Bake for 15-20 minutes, depending on thickness. When the slices turn nice golden brown, remove them from the oven.

    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

     

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