Recipe by: Nobuko Crawford

Source: Family recipe


  • 1 bunch lotus root
  • Canola oil for frying
  • Salt


  • 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.
  • Serve.

Download PDF here:  Japanese Lotus Chips (Renkon Chips) Nobuko Crawford