Lotus Root Chips (Renkon Chips) is so easy to make. It’s just like potato chips, but Lotus Root Chips are not only crunchy and tasty, but also healthier than potato chips. They contain less oil and more fibre.
Cook Time assumes that lotus roots are deep-fried in 4 baches.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 200-250g/7.1-8.8oz lotus root peeled
- 1L/2.1pt water
- 1 tbsp vinegar
- 2-3 pinches salt
- Oil
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Add vinegar to the water in a bowl and mix.
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Thinly slice the lotus root crosswise into 2-3mm/3⁄32-⅛" thick rounds (note 1). As you slice lotus roots, put the slices in the vinegared water.
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Drain the lotus roots and pat-dry each slice using kitchen paper so that the oil will not splash when deep-fried.
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Heat oil in a frying pan to 160-170°C/320-338°F (note 2). The depth of the oil is about 1.5cm/⅝".
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Take a handful of lotus root slices and gently put them in the oil (note 3). Using a long pair of cooking chopsticks or metal tongs, quickly separate each slice.
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Cook for about 2-3 minutes (note 4) until the surface of the lotus roots becomes slightly coloured (very light brown).
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Turn them over and cook for a further couple of minutes until the slices become light brown. By then, you will see the size of the slices become about ⅔ - ¾ of the original size.
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Transfer to a tray lined with a couple of layers of kitchen paper (note 5).
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Repeat for the rest of the lotus roots. I fried them in 4 batches (note 6).
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Sprinkle a few pinches of salt and let them cool down completely.
1. I used a slicer to slice the lotus root into 2mm/3⁄32" thick pieces. If you are using a knife to slice the lotus root, slicing it to 2mm/3⁄32" thick might be difficult. But try to slice it into no more than 3mm/⅛" thick. If too thick, the chips can get too browned before they are cooked through and become crispy.
If you can’t find a fresh lotus root, you can use thinly sliced frozen lotus roots. Japanese/Asian grocery stores sell them in a pack. Frozen lotus root packs come in a few different thicknesses. Make sure that you buy the thinnest slices, which should be 3mm/⅛" thick.
2. If your slices are 3mm/⅛" thick, set the oil temperature to 160°C/338°F and fry for a longer time. This will ensure that the centre of the chip is cooked well and crispy.
3. You can overcrowd the oil by slightly overlapping the slices each other because the lotus root shrinks when deep-fried.
4. Depending on the thickness of the lotus root slices and the oil temperature, the cooking time varies.
5. The lotus roots continue to cook and become slightly darker even after they are placed on the tray. So you need to take them out of the oil before they become too brown.
6. Eat one chip to see if it is crunchy to the centre of the lotus root. You might find that the middle part of the slice is not crunchy, particularly if your slice is thick. If this is the case, spread the chips on a microwave-safe plate lined with a sheet of kitchen paper and microwave them for 30 seconds or so to crisp up.
7. You can keep Renkon Chips in a ziplock bag for a day or so without losing crispness.
8. Nutrition per serving. It assumes 200g/7.1oz of lotus root is used and the oil absorption rate is 3%.
serving: 104g calories: 93kcal fat: 3.1g (5%) saturated fat: 0.2g (1%) trans fat: 0.0g polyunsaturated fat: 0.5g monounsaturated fat: 2.2g cholesterol: 0mg (0%) sodium: 243mg (10%) potassium: 363mg (10%) carbohydrates: 16g (5%) dietary fibre: 3.1g (12%) sugar: 0.5g protein: 1.6g vitamin a: 0% vitamin c: 46% calcium: 2% iron: 5%