Aya Nishimura

Lotus Root Crisps

レンコンチップス

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Japanese Food Made Easy
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