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

Crispy and crunchy, these fried Renkon Chips are sprinkled with Himalayan pink salt and Japanese aonori seaweed powder. The 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 renkon chips or lotus root chips. After ordering this item from the menu a few times, I knew I had to make these at home!

I’m happy to share my Lotus Root Chips recipe with you today and I know you’ll love it. With a pinch of Himalayan pink salt and a sprinkle of aonori seaweed, this fried and crispy root vegetable will be one of your new favorite Japanese snacks!

What is Renkon?

Renkon (蓮根) is the Japanese word for lotus root. It’s an oblong, tubular rhizome that grows underground in water. We often use this root vegetable in simmered Japanese dishes like chikuzenni (nishime) or fried dishes like tempura.

It has a dense and crunchy texture similar to water chestnut or taro. It has a nutty and sweet taste, similar to water chestnut, taro, or raw potato. However, the most unique characteristic is that the root has a bunch of holes. When you slice it, you will see a beautiful pattern.

When you deep-fry thin slices of lotus root to a golden color, they will turn into a beautiful appetizer or a garnish for a side dish or entree. It’s actually a very simple dish to make, too. They are a crunchy and crispy Japanese snack, and once you eat some, you cannot stop eating.

Ingredients You’ll Need For Renkon Chips

• lotus root (renkon)
• water – for soaking the lotus root
• rice vinegar (unseasoned) – for soaking the lotus root
• neutral oil – for frying
• Himalayan pink salt
• aonori (dried green laver seaweed)

How To Make Renkon Chips

For this recipe, I recommend deep-frying the lotus root for the best results. I also provide instructions for baking them in the oven, although they won’t be as crispy as the deep-fried version.

To Deep-Fry (Recommended)

1. Slice the renkon. Rinse 1 lotus root (renkon) well, then slice it thin with a mandoline or knife. You don’t have to peel the skin first.
2. Soak the lotus root slices in a bowl or water and vinegar for 5–10 minutes. Rinse and drain the excess moisture well, then pat completely dry using a paper towel.
3. Heat the oil in a frying pan or heavy-bottomed pot to 340ºF (170ºC) on medium-high heat.
4. Deep-fry in batches until the lotus root slices get crispy and golden brown.
5. Drain on a wire 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)

1. Preheat the oven to 350ºF (170ºC).
2. Lay the slices in a single layer on baking sheets lined with parchment paper.
3. Lightly brush both sides of the slices with oil.
4. Bake for 15–20 minutes, flipping halfway through. The cooking time varies depending on the thickness of your lotus root.
5. Remove when golden brown. Remove from the oven and serve.

5 Cooking Tips for Renkon Chips

1. Cut the lotus root very thin, about ⅛-inch (3-mm) or thinner. If you have one, I recommend using a mandoline for the thinnest and most consistent slices. The chips will also cook at the same rate if your slices are the same thickness.
2. Soak the lotus root in a bowl of water with a bit of vinegar to prevent discoloration and to turn it white in color.
3. Dry the lotus root slices completely before frying. This is helps to prevent oil splatter. There no need to dust with flour or starch.
4. Do not crowd the pot. When you deep-fry, do not add too much food at once because the oil temperature will drop quickly. In general, cover no more than half of the oil surface with food. For more helpful hints, read my complete guide on how to deep-fry food on the blog.
5. Keep the oil at the right temperature. The most reliable way is to check the temperature is with an instant-read cooking 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 at the right temperature for frying.

I know you’ll enjoy these tasty renkon chips. They are so addicting in the same way that potato chips are! You might want to double the recipe!

Lotus Root Recipes You’ll Love

• Vegetable Tempura
• Kimpira Renkon (Japanese Lotus Root Stir-Fry)
• Fried Lotus Root with Pork
• Pickled Lotus Root (Su Renkon)
• Karashi Renkon (Lotus Root with Japanese Mustard)

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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 Pin

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 2

Ingredients

  

1x2x3x

• ▢ 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.

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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 an instant-read cooking 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.
  
• Deep-fry in batches until the lotus root slices get crispy and golden brown. Tip: When you deep-fry, do not crowd the pot because the oil temperature will drop quickly. For more helpful hints, read my post How 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

Calories: 205 kcal · Carbohydrates: 20 g · Protein: 3 g · Fat: 14 g · Saturated Fat: 2 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Sodium: 49 mg · Potassium: 640 mg · Fiber: 6 g · Sugar: 1 g · Vitamin A: 130 IU · Vitamin C: 51 mg · Calcium: 86 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Appetizer

Cuisine: Japanese

Keyword: lotus root

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