Recipe by: Nobuko Crawford
Source: Family recipe
- 1 bunch lotus root
- Canola oil for frying
- Slice the lotus root with a mandolin to ~1.3 mm thickness.
- Deep fry in canola oil on medium heat until golden (~3-4 mins).
- Let dry on paper towels to absorb any excess oil.
- Sprinkle with a bit of salt.
Download PDF here: Japanese Lotus Chips (Renkon Chips) Nobuko Crawford