29min 4 ppl
Renkon Chips
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 5 steps
Easy: ≤30 min and ≤6 steps
160 kcalper person
Protein 2g
Carbs 22g
Fats 8g
About this dish
Lotus root sliced paper-thin, rinsed of its starch and fried until it turns into delicate, lacy crisps. The natural holes in the root make every chip a little different.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Lotus root300 g
Spices & Seasonings
- Flaky sea salt6 g
Oils & Condiments
- Vegetable Oilfor deep frying700 ml
Utensils
- Chopping board
- Sharp knife
- Large saucepan
- Meat thermometer
Method
1
Peel the lotus root and slice it very thinly into rounds using a mandoline or sharp knife.
Approx. 8 minutes
2
Rinse the slices in cold water to remove excess starch, then pat completely dry.
Approx. 5 minutes
3
Heat the vegetable oil in a large saucepan to 160°C, checking with a meat thermometer.
Approx. 6 minutes
4
Fry the lotus root slices in batches for 4 minutes until golden and crisp.
Approx. 8 minutes
5
Drain on a wire rack and toss with flaky sea salt while still hot.
Approx. 2 minutes
