Crispy Renkon Chips

Ingredients

• 8 oz fresh lotus root (renkon)
• 3 cups vegetable oil for frying
• ½ teaspoon fine sea salt
• ¼ teaspoon superfine sugar
• ¼ sheet nori seaweed (optional garnish)

Instructions

1. 1

   Fill a medium bowl with cold water and add 1 tablespoon of fresh lemon juice or rice vinegar — this will prevent the renkon from oxidizing and turning brown. Peel one 8-oz fresh lotus root with a vegetable peeler or sharp knife, working quickly to expose the white flesh. Using a Japanese mandoline set to its thinnest setting (about 1/16-inch thick) or a vegetable slicer, slice the renkon lengthwise into transparent sheets — keep the slices as thin and uniform as possible for even cooking. Immediately transfer each slice to the lemon water as you cut it, pressing gently so they're fully submerged.

2. 2

   Let the renkon soak for 5-10 minutes — this both prevents discoloration and helps release some of the starch, which will help them crisp up better. After soaking, drain the slices in a fine-mesh strainer and gently pat them completely dry with paper towels, pressing without tearing. Any residual moisture will cause splattering and prevent crisping.

3. 3

   In a small bowl, combine 0.5 teaspoon of fine sea salt and 0.25 teaspoon of superfine sugar. Set this seasoning mixture and a small spoon nearby — you'll sprinkle it on the chips immediately after frying while they're still hot and slightly tacky.

4. 4

   Pour 3 cups of neutral vegetable oil into a medium heavy-bottomed pot or deep skillet — the oil should be about 3 inches deep. Set the pot over medium-high heat and let it preheat for 5-7 minutes. Test the temperature by inserting an instant-read thermometer — you want the oil to reach 350°F. Alternatively, drop a single renkon chip into the oil; it should sizzle immediately and bubble steadily without browning too fast.

5. 5

   Once the oil is ready, carefully place 4-6 renkon slices into the hot oil, working in batches so you don't overcrowd the pot — overcrowding drops the temperature and creates steamed chips instead of crispy ones. Listen for an immediate, active sizzle. The slices will initially sink, then float to the surface after 20-30 seconds.

6. 6

   Fry for 2-3 minutes total, watching closely. When the chips turn pale golden and the bubbling slows slightly, use a spider strainer or slotted spoon to flip each slice gently. Fry for another 1-2 minutes on the second side — you're looking for a light, even golden-brown color with just the faintest transparency. The chips should feel delicate and sound crispy when you gently tap one against the edge of the pot.

7. 7

   Transfer the cooked renkon chips to a paper towel-lined plate using your spider strainer, spreading them in a single layer so steam can escape. Immediately sprinkle with the salt-sugar mixture while the chips are still hot — the seasoning will adhere better to the slightly tacky surface. Repeat with remaining renkon slices, maintaining the oil temperature at 350°F between batches.

8. 8

   If using nori, cut 0.25 sheet of nori seaweed into thin strips and scatter over the finished chips for a subtle umami note and visual appeal. Serve the renkon chips within 15 minutes of frying — they're best enjoyed while still warm and at peak crispness, though they'll remain crispy for up to 30 minutes in a cool, dry place. Transfer to a small serving dish or paper cone for an elegant presentation.

Tools you’ll need

• vegetable peeler
• Japanese mandoline or vegetable slicer
• fine-mesh strainer
• paper towels
• small mixing bowl
• medium heavy-bottomed pot or deep skillet
• instant-read thermometer
• spider strainer or slotted spoon
• paper towel-lined plate

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