📝 About This Recipe
Elevate your snacking experience with these stunningly intricate Lotus Root Chips, a staple of Japanese 'Izakaya' culture. Each slice reveals a natural, lace-like geometric pattern that becomes incredibly delicate and shattering when fried to a golden hue. Seasoned with a zesty blend of sea salt and spicy Shichimi Togarashi, these chips offer an earthy, nutty flavor profile that far surpasses the humble potato chip.
🥗 Ingredients
The Star Produce
- 1.5 pounds Fresh Lotus Root (firm, heavy for their size, and free of soft spots)
The Acidulated Soak
- 4 cups Cold Water
- 2 tablespoons Rice Vinegar (prevents oxidation and keeps the root white)
Frying & Seasoning
- 1 quart Rice Bran Oil (or any high-smoke point neutral oil like Grapeseed)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1.5 teaspoons Shichimi Togarashi (Japanese 7-spice blend)
- 1 teaspoon Toasted Sesame Seeds (for extra texture)
- 1/2 teaspoon Nori Flakes (optional, for an umami boost)
👨🍳 Instructions
-
1
Begin by preparing the acidulated water bath. In a large mixing bowl, combine the cold water and rice vinegar. This step is crucial to prevent the lotus root from turning brown once sliced.
-
2
Wash the lotus roots thoroughly under cold running water to remove any stubborn silt or dirt from the exterior skin.
-
3
Using a vegetable peeler, remove the thin outer skin of the lotus root until the creamy, pale flesh is fully exposed. Trim off the knobby ends of each segment.
-
4
Using a mandoline slicer set to approximately 1/16th of an inch (1.5mm), carefully slice the lotus root into thin rounds. You want them thin enough to be translucent but thick enough to hold their shape.
-
5
Immediately drop the slices into the vinegar-water bath. Let them soak for 10-15 minutes. This draws out excess starch, ensuring a crispier chip that doesn't stick together.
-
6
Drain the lotus slices and lay them out in a single layer on a clean kitchen towel or several layers of paper towels. Pat them very dry on both sides; any moisture will cause the oil to splatter.
-
7
In a heavy-bottomed pot or a deep fryer, heat the rice bran oil to 340°F (170°C). Use a kitchen thermometer to ensure the temperature is precise.
-
8
Working in small batches to avoid crowding, carefully slide the slices into the hot oil. They should sizzle immediately and float to the surface.
-
9
Fry the chips for 2-3 minutes, turning them occasionally with a slotted spoon or spider strainer. Watch for a pale golden-blonde color; they will darken slightly after being removed from the oil.
-
10
Once the bubbling subsides and the chips feel firm and crisp, lift them out and drain them briefly over the pot.
-
11
Transfer the hot chips to a wire rack set over a baking sheet. This allows air to circulate and prevents the bottom of the chips from becoming soggy.
-
12
While the chips are still hot and glistening with a bit of oil, sprinkle them generously with the sea salt, Shichimi Togarashi, sesame seeds, and nori flakes.
-
13
Repeat the process with the remaining batches, ensuring the oil temperature returns to 340°F between each fry.
-
14
Allow the chips to cool completely for at least 5 minutes; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Always use a mandoline for uniform thickness; uneven slices will result in some chips burning while others stay chewy. If you can't find fresh lotus root, frozen pre-sliced versions work, but be sure to thaw and dry them exceptionally well. Don't over-fry; the natural sugars in lotus root can turn bitter if the chips reach a dark brown color. Store any leftovers in an airtight container with a silica gel packet to maintain crunch for up to 3 days. For a non-spicy version, substitute the Togarashi with smoked paprika or simply high-quality truffle salt.
🍽️ Serving Suggestions
Pair with a chilled Japanese lager or a crisp glass of Junmai Ginjo sake. Serve alongside a creamy Wasabi-Mayo dipping sauce for a spicy kick. Use as a sophisticated garnish for a tuna tartare or a poke bowl. Scatter over a green salad to add a unique textural element. Arrange on a charcuterie board with pickled ginger and edamame.