My favorite local Japanese restaurant, Izakaya Ginji in San Mateo, offers renkon chips or lotus root chips. After ordering this item from the menu a few times, I knew I had to make these at home! I’m happy to share my Lotus Root Chips recipe with you today and I know you’ll love it. With a pinch of Himalayan pink salt and a sprinkle of aonori seaweed, this fried and crispy root vegetable will be one of your new favorite Japanese snacks!
What is Renkon?
Renkon (蓮根) is the Japanese word for lotus root. It’s an oblong, tubular rhizome that grows underground in water. We often use this root vegetable in simmered Japanese dishes like chikuzenni (nishime) or fried dishes like tempura. It has a dense and crunchy texture similar to water chestnut or taro. It has a nutty and sweet taste, similar to water chestnut, taro, or raw potato. However, the most unique characteristic is that the root has a bunch of holes. When you slice it, you will see a beautiful pattern. When you deep-fry thin slices of lotus root to a golden color, they will turn into a beautiful appetizer or a garnish for a side dish or entree. It’s actually a very simple dish to make, too. They are a crunchy and crispy Japanese snack, and once you eat some, you cannot stop eating.
Ingredients You’ll Need For Renkon Chips
lotus root (renkon) water – for soaking the lotus root rice vinegar (unseasoned) – for soaking the lotus root neutral oil – for frying Himalayan pink salt aonori (dried green laver seaweed)
How To Make Renkon Chips
For this recipe, I recommend deep-frying the lotus root for the best results. I also provide instructions for baking them in the oven, although they won’t be as crispy as the deep-fried version.
To Deep-Fry (Recommended)
To Bake in the Oven (Optional)
5 Cooking Tips for Renkon Chips
I know you’ll enjoy these tasty renkon chips. They are so addicting in the same way that potato chips are! You might want to double the recipe!
Lotus Root Recipes You’ll Love
Vegetable Tempura Kimpira Renkon (Japanese Lotus Root Stir-Fry) Fried Lotus Root with Pork Pickled Lotus Root (Su Renkon) Karashi Renkon (Lotus Root with Japanese Mustard)
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