My favorite local Japanese restaurant Izakaya Ginji in San Mateo offers these Renkon Chips or Lotus Root Chips. After ordering this menu a few times, I knew I had to make these at home. With a pinch of Himalayan pink salt and sprinkle of Aonori seaweed, these fried crispy root vegetable will be your favorite type of chips!
What is Renkon?
Renkon (蓮根) is a Japanese word for lotus root. We often use this root vegetable in a simmered dish, like Chikuzenni (Nishime), or Tempura. It has a crunchy texture like typical root vegetables, and the most unique part is that the root has a bunch of holes. When you slice the root, you will see the beautiful pattern. When you deep fry thin slices of lotus root to a golden color, they will turn into a beautiful appetizer. It’s actually a very simple dish to make, too.
They are crunchy and crispy, and once you eat some, you cannot stop eating. So addicting! You might want to double the recipe! 😉 Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
