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Sachie’s Renkon Chips




The weather is getting warmer and warmer and I thought this recipe would be a great one for long weekend. Make a lot and enjoy instead of a bag of potato chips!

‘Renkon’ is a Lotus root and aesthetically they have holes and a very unique texture.  Enjoy with the seasoning mix on top of these chips to add flavour.  Perfect with a beer!



Serves:                                        2-3

Preparation Time:             5 minutes

Cooking Time:                         20 minutes




2 Frozen Lotus Root (Renkon), defrosted and finely sliced

1 litre of vinegar water (mix 1L water & 1 tsp vinegar)

Canola oil for deep frying


Seasoning mix:

1 tsp Sea salt

1/4 tsp Chili flakes

Zest of 1/2 lime





  1. Pre-heat oven to 180 degrees.
  2. Soak the sliced lotus root in vinegar water for a couple of minutes to avoid discoloration.
  3. Pat dry the lotus slices with a paper towel and place them on a baking tray (recommend to use baking paper underneath to avoid sticking to the tray)
  4. Bake in the oven for about 15-20 mins to dehydrate the lotus to make the chips crispy later on (the time will depend on the thickness of your lotus slices)
  5. Heat oil in a small pot or wok to 180 degrees and deep fry the lotus for a minute or until it turns to a light golden colour.
  6. Place the lotus on a paper towel and sprinkle seasoning mix while they are hot
  7. Store in an air-tight container





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