Lotus Root Crisps

Name: Lotus Root Crisps (レンコンチップス)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: ½ teaspoon sea salt, a pinch of aonori powder or shichimi togarashi (store-bought or homemade), to serve; 300 ml (10½ fl oz) sunflower oil, for deep-frying; 220 g (7¾ oz) lotus root, peeled

レンコンチップス

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

Lotus root has a long, woody body with a speckled beige skin. It can be found in the fresh or frozen section of Asian supermarkets. These crisps are not only great for snacking, but also make a fantastic garnish for salad or carpaccio.

Ingredients

Fresh

220 g (7¾ oz) lotus root, peeled

Method

Set a mandolin over a small bowl filled with cold water and cut the lotus root into paper-thin slices, about 1–2 mm (1⁄16 inch).

Heat the oil in a deep saucepan over medium–high heat until it reaches 180°C (350°F). Just before deep-frying, drain the lotus root and carefully pat it