Step 1

Gather all the ingredients.

Step 2

Rinse the lotus root well (I don't peel the skin, but it's up to you). With a sharp knife or a mandolin slicer, cut the lotus root to ⅛ inch (3 mm) or even thinner slices. thin slices (see below).

Step 3

Prepare a bowl of 2 cups water and 1 tsp rice vinegar. Soak the lotus root slices in the vinegared water for 5-10 minutes. The vinegar water will prevent the lotus root from changing color and make the color white.

Step 4

Rinse and drain well.

Step 5

And pat dry on a paper towel – make sure to wipe off all the moisture.

Step 6

Heat the oil to 340ºF (170ºC) on medium-high heat. Drop a slice of lotus root to see if it’s ready. If it comes right up, then it's time to deep fry.

Step 7

Deep fry until the lotus root slices get crispy and golden brown.

Step 8

Once they are nicely fried, spread on a wired rack or a paper towel to remove excel oil. Season with salt and aonori and serve immediately.

Step 9

Baked Renkon Chips won't be as crispy as the deep-fried version, but if you prefer this method, here are the instructions. Preheat oven 350ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Lay each lotus root slice in a single layer on the prepared baking sheets lined with parchment paper and lightly brush both sides lotus root slices with oil. Bake for 15-20 minutes, flipping halfway through. The cooking time varies depending on thickness. When the slices turn nice golden brown, remove them from the oven.