These lotus root chips are oven baked to perfection, and seasoned barely spicy with shichimi peppers. They’re crunchy, savory, and wealthy in fiber! This recipe is vegan, gluten free, and refined sugar free.
These lotus root chips are tremendous crispy identical to common potato chips however more healthy cooked with loads much less oil. The recipe may be very easy but they’re packed stuffed with taste.Â
All it takes is to slice the lotus root, prepare them on a sheet pan with some oil, and bake till golden brown! They are going to undoubtedly fulfill your crunchy snack cravings…
Bounce to:
What’s lotus root
Lotus root is an edible stem a part of lotus vegetation. It’s known as ‘Renkon’ in Japanese,which you could have seen on luggage of lotus root chips on the retailer.
It has a crunchy,starchy texture with a light sweetness,and is usually utilized in Asian delicacies as stews,stir-fries and even in salads.Â
With its iconic look with a number of holes,it really works nicely as a garnishing ingredient as nicely.
Substances for this recipe
Optionally available toppings
The right way to make lotus root chips
1. Slice the lotus root. Peel the lotus root and take away each ends. Slice with a mandolin,or reduce very thinly with a knife.
2. Prepare and season.Grease baking sheet pan(s) with a beneficiant quantity of oil. 2-3 tablespoon of oil per sheet pan can be perfect. Lay out the sliced lotus root on the greased sheet pan in a single layer. Flippantly sprinkle with salt.
3. Bake. Bake for 15-20 minutes till golden brown. Let cool for at the very least 5 minutes. They proceed to crisp up whereas cooling.
4. Garnish. Sprinkle toppings of your selection resembling shichimi pepper,floor sesame,or chopped cilantro/ scallions.
*See the recipe card beneath for detailed directions.
Suggestions
1. When baking 2 sheets on the similar time,watch carefully from across the 10 minute mark. Totally different racks within the oven bake in a different way so one of many sheets might begin browning faster than the opposite. It’s also possible to work in batches.
2. Alter the baking time relying on the thickness of the slices. Thinner the crispier and faster to cook dinner.
Ceaselessly requested questions
To make these renkon chips,you want a recent lotus root that’s not pre-packaged or soaked in an answer. Asian grocery retailer is one of the best place to buy.
Ensure that the lotus root doesn’t have delicate spots or discoloration. Decide a agency piece with clear holes.
These lotus root chips might be saved on the room temperature for as much as 2 days.
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Recipe
These lotus root chips are oven baked to perfection,and seasoned barely spicy with shichimi peppers. They’re crunchy,savory,and fiber wealthy! This recipe is vegan,gluten-free,and refined sugar free.
SubstancesÂ
Â- ½poundlotus rootroughly one section
- 3tablespoonsavocado oil (or olive oil)or extra if baking in a number of trays
- Salt to style
Optionally available toppings
- Shichimi togarashi pepper
- Floor white sesame
- Chopped cilantroor scallions
Stop your display from going darkish
DirectionsÂ
Preheat the oven to 350°F/ 177°C.
Peel the lotus root and take away each ends. Slice with a mandolin,or reduce very thinly with a knife.
Grease baking sheet pan(s) with a beneficiant quantity of oil. 2-3 tablespoon of oil per sheet pan can be perfect. Prepare the sliced lotus root on the greased sheet pan in a single layer. Flippantly sprinkle with salt.
Bake for 15-20 minutes till golden brown. Let cool for at the very least 5 minutes. They proceed to crisp up whereas cooling.
Optionally available:Sprinkle toppings of your selection resembling shichimi peppers,floor sesame,or chopped cilantro or scallions.
Notes
Diet
Serving:1Energy:135kcalCarbohydrates:10gProtein:1gFats:11gSaturated Fats:1gPolyunsaturated Fats:1gMonounsaturated Fats:7gSodium:23mgPotassium:315mgFiber:3gVitamin C:25mgCalcium:26mgIron:1mg
The dietary info on this web site is barely an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site isn’t assured.
