Renkon-lotus root- Chips Recipe

Vegan, Gluten Free, Irresistibly Delicious With Many Health Benefits

‘Renkon’, lotus root is a commonly used ingredient in Japan. It is used in dishes such as tempura, nimono (stews), stir fries, pickles, etc.
Lotus root has a wonderful crunchy texture, a nutty, light flavor, and great health benefits!

The lotus root carries a unique mix of vitamins, minerals, and phytonutrients. Also, an excellent source of dietary fiber and protein too. Its rich nutritional composition improves digestion, reduces cholesterol, lowers blood pressure, boosts immune system, prevents various forms of cancer, balances mood, relieves depression, increases circulation and helps maintain enzymatic activity in the body.

These lotus root chips are irresistibly delicious! You can arrange this recipe to your taste by trying different seasonings such as seaweed flakes, sesame seeds, red pepper powder, if you like heat. Makes a great snack and alternative to other vegetable and potato chips. The lotus root chips in this recipe are also great on top of salads, and makes a crunchy side dish too!

Makes 2 Servings

Prep/Cook time: 10-15 minutes

Ingredients

• 1 Renkon (Lotus root) (Approx.1/2lb)
• 2 c Water
• 1 tsp Rice vinegar
• Oil for frying (we used Grapeseed)
• Salt and pepper to taste
• 1/2 tsp Garlic powder

Directions

1. Peel and slice lotus root to 2mm thickness (you may choose to leave the skin on)
2. In a bowl mix water and vinegar
3. Soak sliced lotus root in the mixture for 5 minutes (This step is optional, the only purpose is to avoid discoloration of the lotus root)
4. Drain, pat the lotus root down with paper towel
5. Place the dry lotus root in a bowl and toss with garlic powder, Salt and pepper (Some recipes season post frying. However, by pre seasoning, you get an even flavor in each bite!)
6. Deep fry until golden (Approx. frying temperature of 170 C or 340 F)
7. Bet you can’t just have one!