Cheese Renkon Chips

Ingredients

• 1, approx. 200 glotus root, peeled
• 480 ml (2 cups)water
• 10 ml (2 tsp)rice vinegar
• for deep fryingoil
• to tastecheese powder

Instructions

1. 1

   Slice the root

   Use a mandoline or sharp knife to cut the lotus root into thin slices.

2. 2

   Soak the slices

   Mix the water and rice vinegar in a bowl. Add the lotus root and soak for 10 minutes, then drain and rinse.

3. 3

   Dry the slices

   Arrange the drained slices in a single layer on a paper-towel-lined plate. Repeat as needed until the excess moisture is removed.

4. 4

   Heat the oil

   Fill a deep fryer with enough oil and set it to 180°C. Once it reaches temperature, fry the lotus root until golden and crisp.

5. 5

   Add cheese powder

   Remove the slices from the fryer, drain off excess oil, and transfer them to a large bowl. Sprinkle with cheese powder and toss to coat.

6. 6

   Serve the chips

   Transfer the chips to serving platters and serve.

What are cheese renkon chips?

Renkon is the Japanese name for lotus root, a crisp rhizome often used in Japanese cooking. These chips turn thin slices into a crunchy snack finished with savoury cheese powder.

The recipe keeps the preparation simple: a brief vinegar-water soak, thorough drying and hot-oil frying help the slices become crisp before they are seasoned.

Nutrition and macros by portion

The nutrition label shows one serving as written: 28 calories, 0g protein, 2g carbs, 2g fat.

The lotus root provides most of the carbohydrates, while frying oil contributes most of the fat; the cheese powder adds some protein and can also contribute fat and salt. Serve a portion with vegetables and a protein-rich dish for a more balanced plate.

Choosing and slicing the lotus root

Fresh root: Choose a firm piece with an even surface. Peeling it first helps the seasoning cling to the finished slices.

Thin slices: A mandoline makes even slices quickly, while a sharp knife works too. Keep the slices similar in thickness so they fry at a similar pace.

Why soak the slices?

Vinegar water: The 10-minute soak is part of the recipe’s preparation and helps rinse the cut surfaces. Drain and rinse the slices before drying.

Dry thoroughly: Lay the slices in one layer on paper towel and remove excess moisture before frying. Wet slices can cause oil to spit and may not crisp as evenly.

Frying for a crisp finish

Oil temperature: Bring the oil to 180°C before adding the slices. Fry until they look golden and crisp, rather than relying on a set time that the recipe does not specify.

Small batches: Avoid crowding the fryer so the slices can cook evenly. Let excess oil drain before adding the cheese powder.

Seasoning and serving

Cheese powder: Add it after frying, while the chips are still warm, and toss to distribute the flavour. Start with a light sprinkle and add more to taste.

Serving: These chips are best served soon after frying, when their texture is at its crispest. Offer them as a snack or alongside a meal.

Timing and texture cues

Prep: The stated total time is 17 minutes, including the 10-minute soak. Slice and dry the root while the soak is underway to keep the preparation moving.

Doneness: Look for golden colour and a crisp appearance, as directed in the method. Drain the slices before seasoning so the powder coats them rather than clumping.

Recipe notes & tips

• Slice the root evenly so the pieces can fry at a similar rate.
• Dry the slices well before lowering them into the hot oil.
• Check that the oil has reached 180°C before frying.
• Drain the chips before tossing them with cheese powder.
• Season a little at a time, tasting as you go.

Variations

• Peppery finish: Add a little ground black pepper with the cheese powder.
• Spicy seasoning: Toss in a pinch of chilli powder for gentle heat.
• Herb accent: Mix dried herbs into the cheese powder before coating the chips.
• Salt adjustment: Use a lower-salt cheese powder and season to taste.
• Plain batch: Leave some chips unseasoned for a lighter, clean lotus-root flavour.

Common mistakes to avoid

• Uneven slices: Thick and thin pieces cook differently; aim for slices of similar thickness.
• Damp lotus root: Excess water can make the oil spit; pat the slices dry before frying.
• Oil below temperature: The chips may take longer to crisp; wait for the oil to reach 180°C.
• Crowded fryer: Too many slices at once can cook unevenly; fry in batches.
• Seasoning too early: Adding powder before draining can make it clump; remove excess oil first.

How to store

These chips are best eaten soon after frying, while crisp. If storing leftovers, cool them fully and keep them in an airtight container; they may soften, so re-crisp them briefly in a hot oven before serving.

Frequently asked questions