Crispy Lotus Root Chips (Renkon Chips)
These lotus root chips are oven baked to perfection, and seasoned slightly spicy with shichimi peppers. They are crunchy, savory, and fiber rich! This recipe is vegan, gluten-free, and refined sugar free.
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
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.
Nutrition
Serving: 1Calories: 135kcalCarbohydrates: 10gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 23mgPotassium: 315mgFiber: 3gVitamin C: 25mgCalcium: 26mgIron: 1mg
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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