Crispy Renkon Chips

Ingredients

• 8 oz lotus root (renkon), fresh
• 2 cups neutral oil (vegetable or canola), for deep frying
• ½ teaspoon salt
• ½ sheet nori seaweed sheets
• 2 tablespoons white vinegar (or rice vinegar)
• 1 cup water
• ½ tablespoon lemon juice

Instructions

1. 1

   Pour the water into a small bowl and add the white vinegar and lemon juice, stirring to combine. This prevents the lotus root from turning dark brown.

2. 2

   Scrub the lotus root under cold running water with a vegetable brush to remove any dirt, holding it under the stream for 15–20 seconds.

3. 3

   Using a very sharp knife or mandoline slicer, cut the lotus root crosswise (perpendicular to its length) into paper-thin rounds, about 1/16-inch thick—thin enough to see light through them.

4. 4

   Drop each lotus root slice into the vinegar-water mixture as you finish cutting it, so it stays submerged and doesn't discolor.

5. 5

   Let the slices soak in the vinegar mixture for 3 minutes, then use a slotted spoon to transfer them to a clean kitchen towel.

6. 6

   Pat each slice dry with the towel by laying them flat and pressing gently; moisture prevents crisping, so get them as dry as you can.

7. 7

   Tear the nori sheet into small pieces, about 1-inch squares, and set them aside in a small bowl.

8. 8

   Pour the neutral oil into a heavy-bottomed pot or deep saucepan, filling it about 2 inches deep, and attach a deep-fry thermometer to the side so the bulb is submerged but not touching the bottom.

9. 9

   Set the burner to medium-high heat and warm the oil until the thermometer reads 350°F; watch the bubbles rise and the surface shimmer, which takes about 5–8 minutes.

10. 10

    Carefully lower 4–5 lotus root slices into the hot oil using tongs or a slotted spoon, working in batches so you don't crowd the pot.

11. 11

    Fry the slices for 2–3 minutes, until they turn light golden brown and become translucent around the edges; use tongs to flip them halfway through cooking.

12. 12

    Using a slotted spoon or spider strainer, transfer the fried slices to a paper towel-lined plate to drain excess oil.

13. 13

    Repeat steps 10–12 with the remaining lotus root slices in batches of 4–5 until all are fried, allowing the oil temperature to return to 350°F between batches (about 1 minute between batches).

14. 14

    While the chips are still warm, sprinkle the salt evenly over all of them, tossing gently with your fingers to coat.

15. 15

    Scatter the torn nori pieces over the chips and toss once more so the seaweed adheres to the warm, oily surface.

16. 16

    Transfer the chips to a serving bowl or plate and serve immediately while they are still crispy and warm.

Tools you’ll need

• vegetable brush
• cutting board
• sharp knife or mandoline slicer
• small bowl
• slotted spoon
• clean kitchen towel
• heavy-bottomed pot or deep saucepan (at least 3-quart capacity)
• deep-fry thermometer
• tongs or spider strainer
• paper towels
• serving bowl or plate

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