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Crispy Renkon Chips


Anyone who loves potato chips must try renkon chips. Renkon is a lotus root with a unique texture. Enjoy with this seasoning mix sprinkled on top for extra flavor – the perfect match with a cold beer!



Serves:                     2-3

Preparation time: 5 minutes

Cooking time:        20 minutes



1 tsp vinegar

2-3 frozen lotus roots (renkon), defrosted and finely sliced

Canola oil, for deep-frying




1 tsp sea salt

¼ tsp chilli flakes

Zest of ½ lime



  1. Preheat oven to 180˚C. Stir vinegar into 1 litre of cold water.
  2. Soak lotus root in vinegar water for 2 minutes to avoid discolouration. Pat dry with paper towel and place on a paper-lined baking tray.
  3. Bake for 15-20 minutes to dehydrate the lotus root (this will make the chips crispy later on).
  4. Heat oil in a small pan or wok to 180˚C and deep-fry lotus root for 1 minute or until light golden.
  5. Meanwhile, to make seasoning, mix together all the ingredients.
  6. Drain chips on paper towel and sprinkle with seasoning while still hot. Store in an airtight container for up to a few days.
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