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Lotus Root Chips

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

Lotus root is similar in flavor to a potato, which makes it excellent for frying!


  • 1 pound Lotus Root, sometimes called Renkon
  • 1 teaspoon rice vinegar
  • 2 cups water
  • Oil for deep frying
  • kosher salt
  • furikake, or other desired seasoning
  • Chili Oil Aioli
  • 1/2 cup kewpie mayo, can be found at most asian markets
  • 1 1/2 teaspoon chow chili sauce, or to taste


  • 1. Rinse the lotus root and either cut with knife or use a mandolin slider to make ⅛ inch thin slices.
  • 2. Soak the sliced lotus root in vinegar water for 5-10 minutes. Vinegar water will prevent the lotus root from changing to a dark color.
  • 3. Rinse and drain well.
  • 4. Pat dry on paper towel – make sure to wipe off all the liquid.
  • 5. Heat the oil to 350º F. Drop a piece of lotus root to see if it’s ready. If it comes right up, then it's time to deep fry.
  • 6. Deep fry the chips until they get crispy and golden in color.
  • 7. Once they are nicely fried, spread on a wired rack or paper towel to drip excel oil. Season with salt and furikake and serve immediately.
  • 8. For the aioli: Mix the ingredients until well blended. Adjust to taste with the chili oil.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828