Soy Glazed Renkon Chips Recipe - Crispy Lotus Root

Shruti J

July 1, 2024

1950 Ratings

Time:Prep: 15 M|Cook: 15 M|Total: 30 M

Makes:3 Servings

Meal:Appetizer

Cuisine:Fusion

Soy Glazed Renkon Chips Recipe is all about a root vegetable which is lotus stem that looks beautiful when you cut into slices!!! It is simple to make.

Lotus roots are used widely in East and Southeast Asia. It is often used in traditional medicines to cure various diseases like diarrhea, cholesterol, and inflammation.

Once you try these delicious Lotus root chips you will fall in love with them. Replace the usual potato chips and make these crunchy chips instead.

Serve the Soy Glazed Renkon Chips as a tea time snack with Watermelon Smoothie or as a cocktail snack for parties with any dip of your choice.

If you like this recipe, try more recipes like

Soy Glazed Renkon Chips Recipe is all about a root vegetable which is lotus stem that looks beautiful when you cut into slices!!! It is simple to make.

Lotus roots are used widely in East and Southeast Asia. It is often used in traditional medicines to cure various diseases like diarrhea, cholesterol, and inflammation.

Once you try these delicious Lotus root chips you will fall in love with them. Replace the usual potato chips and make these crunchy chips instead.

Serve the Soy Glazed Renkon Chips as a tea time snack with Watermelon Smoothie or as a cocktail snack for parties with any dip of your choice.

If you like this recipe, try more recipes like

Ingredients

1 Lotus root

1 Onion, finely chopped

1 Ginger, grated

2 Garlic, grated

2 Soy sauce

1 Red Chilli sauce

2 Corn flour

Oil, as needed, to cook

Salt, to taste

Spring Onion Greens, to garnish

Instructions for Soy Glazed Renkon Chips Recipe - Crispy Lotus Root

To begin making the Soy Glazed Renkon Chips Recipe, wash the lotus root, peel it and cut it into medium-thick slices. Keep the slices in boiling water for 2 minutes and cook it until al dente.

Once cooked, drain and rinse with running water. Pat it dry with a kitchen towel and allow it to rest for a few minutes.

Add all the slices of lotus root stem in a bowl of cornflour and coat them well. Heat oil in a deep-frying pan and slide 10-12 slices at time carefully.

Fry them on high flame till they are crisp and golden-brown in color. Take them out on an oil absorbent paper.

Heat 2 teaspoons oil in another pan. Add ginger, garlic and chopped onions.

Stir-fry them on high heat till onions are translucent. Add the fried lotus root chips, soy sauce and red chilli sauce.

Add salt only if required and give it a quick toss. Squeeze a little lemon juice and sprinkle spring onion greens before serving.

Serve the Soy Glazed Renkon Chips as a tea time snack with Watermelon Smoothie or as a cocktail snack for parties with any dip of your choice.