These lotus root chips are oven baked to perfection, and seasoned slightly spicy with shichimi peppers. They are crunchy, savory, and rich in fiber! This recipe is vegan, gluten free, and refined sugar free.
These lotus root chips are super crispy just like regular potato chips but healthier cooked with a lot less oil. The recipe is very simple yet they are packed full of flavor.
All it takes is to slice the lotus root, arrange them on a sheet pan with some oil, and bake until golden brown! They will definitely satisfy your crunchy snack cravings…
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What is lotus root
Lotus root is an edible stem part of lotus plants. It is called ‘Renkon’ in Japanese, which you may have seen on bags of lotus root chips at the store.
It has a crunchy, starchy texture with a mild sweetness, and is often used in Asian cuisine as stews, stir-fries or even in salads.
With its unique appearance with lots of holes, it works well as a garnishing ingredient as well.
Ingredients for this recipe
- Lotus root
- Avocado oil - or olive oil
- Salt
Optional toppings
- Shichimi peppers
- Ground white sesame
- Chopped cilantro, or scallions
How to make lotus root chips
1. Slice the lotus root. Peel the lotus root and remove both ends. Slice with a mandolin, or cut very thinly with a knife.
2. Arrange and season. Grease the baking sheet pan(s) with avocado oil. Lay out the sliced lotus root on the greased sheet pan in one layer. Lightly sprinkle with salt.
3. Bake. Bake for 15-20 minutes until golden brown. Let cool for at least 5 minutes. They continue to crisp up while cooling.
4. Garnish. Sprinkle toppings of your choice such as shichimi pepper, ground sesame, or chopped cilantro/ scallions.
*See the recipe card below for detailed instructions.
Tips
1. When baking 2 sheets at the same time, watch closely from around the 10 minute mark. Different racks in the oven bake differently so one of the sheets could start browning quicker than the other. You can also work in batches.
2. Adjust the baking time depending on the thickness of the slices. Thinner the crispier and quicker to cook.
Frequently asked questions
To make these renkon chips, you need a fresh lotus root that is not pre-packaged or soaked in a solution. Asian grocery store is the best place to purchase.
Make sure that the lotus root does not have soft spots or discoloration. Pick a firm piece with clear holes.
These lotus root chips can be stored at the room temperature for up to 2 days.
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Recipe
Crispy Lotus Root Chips (Renkon Chips)
Ingredients
- ½ pound lotus root roughly one segment
- 3 tablespoons avocado oil (or olive oil) or more if baking in multiple trays
- Salt to taste
Optional toppings
- Shichimi togarashi pepper
- Ground white sesame
- Chopped cilantro or scallions
Instructions
- Preheat the oven to 350°F/ 177°C.
- Peel the lotus root and remove both ends. Slice with a mandolin, or cut very thinly with a knife.
- Grease baking sheet pan(s) with a generous amount of oil. 2-3 tablespoon of oil per sheet pan would be ideal. Arrange the sliced lotus root on the greased sheet pan in one layer. Lightly sprinkle with salt.
- Bake for 15-20 minutes until golden brown. Let cool for at least 5 minutes. They continue to crisp up while cooling.
- Optional: Sprinkle toppings of your choice such as shichimi peppers, ground sesame, or chopped cilantro or scallions.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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