Lotus root chips. 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. Lotus roots are full of irregular holes.

These unique looking lotus root chips, look fascinating and taste even better. Something fun and different from the everyday potato chip! Careful with these ones, they are very addictive! You can have Lotus root chips using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lotus root chips

You need 3 cm of lotus root.
Prepare 1 TBSP of potato starch.
It's 1 TBSP of wasabi furikake.

Lotus root is a great choice for those looking to fuel their bodies with carbs. Learn how to easily I went to a party a while back, and the hostess served lotus root chips. I had never heard of them, but. These crispy lotus root chips are vegan, gluten-free, oil free and meal-prep friendly.

Lotus root chips step by step

Cut lotus root very thinly..
Put lotus root, potato starch and furikake in a ziplock bag and shake them well.
In a large pan, 1 inch vegetable oil, high heat. Wait until the oil temperature comes to 350F degrees..
Add lotus root 5 at a time. Lower the heat to medium to avoid burning. Turn over at 3 min. Turn the heat to high at the last 30 seconds to make them crispy..

They make a great snack to have on hand, or serve with your favourite spread or dip. Salt and pepper fried lotus root chips can be a ideal snack. Lotus roots not only give a crunchy texture but also a cute appearance. They can be served with only of your spice mix in kitchen cabinet. These lotus root chips are vaguely nutty and sweet and impossible to stop nibbling after just one.