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 similar to common potato chips however more healthy cooked with quite a bit much less oil. The recipe could be very easy but they’re packed filled with taste.
All it takes is to slice the lotus root, prepare them on a sheet pan with some oil, and bake till golden brown! They may undoubtedly fulfill your crunchy snack cravings…
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What’s lotus root
Lotus root is an edible stem a part of lotus crops. It’s known as ‘Renkon’ in Japanese, which you might have seen on luggage of lotus root chips on the retailer.
It has a crunchy, starchy texture with a gentle sweetness, and is usually utilized in Asian delicacies as stews, stir-fries and even in salads.
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 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 could be superb. Lay out the sliced lotus root on the greased sheet pan in a single layer. Calmly sprinkle with salt.
3. Bake. Bake for 15-20 minutes till golden brown. Let cool for at the least 5 minutes. They proceed to crisp up whereas cooling.
4. Garnish. Sprinkle toppings of your selection corresponding to shichimi pepper, floor sesame, or chopped cilantro/ scallions.
*See the recipe card under for detailed directions.
Suggestions
1. When baking 2 sheets on the identical time, watch carefully from across the 10 minute mark. Completely different racks within the oven bake otherwise so one of many sheets may begin browning faster than the opposite. You may also work in batches.
2. Regulate the baking time relying on the thickness of the slices. Thinner the crispier and faster to cook dinner.
Regularly requested questions
To make these renkon chips, you want a recent lotus root that isn’t pre-packaged or soaked in an answer. Asian grocery retailer is one of the best place to buy.
Make it possible for the lotus root doesn’t have delicate spots or discoloration. Choose a agency piece with clear holes.
These lotus root chips may 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.
Substances
- ½ pound lotus root roughly one section
- 3 tablespoons avocado 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 cilantro or scallions
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Directions
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 could be superb. Prepare the sliced lotus root on the greased sheet pan in a single layer. Calmly sprinkle with salt.
Bake for 15-20 minutes till golden brown. Let cool for at the least 5 minutes. They proceed to crisp up whereas cooling.
Optionally available: Sprinkle toppings of your selection corresponding to 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 just an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website just isn’t assured.
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