Name: Comment faire des chips de racine de lotus à partir de zéro (recette japonaise de collation santé)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 200g Lotus Root; Salt, as needed, for seasoning; Aonori (seaweed powder), as needed, for seasoning; Cooking Oil, as needed, for deep frying; 500 ml Water; 1 Tbsp Vinegar

How To Make Lotus Root Chips From Scratch 3 Different Ways-Japanese Taste

Lotus RootVegetableFriedOven BakedAir-friedVegetarianVeganHealthyEasyUnder 30 minutes

Chips de racine de lotus : une collation saine et croustillante

Si les chips sont célèbres, chips de racine de lotus sont une alternative nutritive riche en vitamine C et en fibres. Malgré son nom, le racine de lotus (Renkon) est en fait une tige élargie. C'est un incontournable des plats japonais comme Kinpira ou Chikuzen-ni, mais préparer des chips est le moyen le plus simple d'en profiter.

Conseils pour la perfection

Utilisez une trancheuse : Des tranches fines assurent un croustillant maximum.
Tremper dans l'eau : Cela élimine l'excès d'amidon pour un meilleur croquant.
Sécher soigneusement : Utilisez du papier absorbant pour éliminer l'humidité avant la cuisson.
Maintenir 180°C : Une température appropriée de l’huile empêche les copeaux de devenir gras ou brûlés.

Ces chips polyvalentes sont parfaites comme collation ou comme garniture de salade. Dans ce guide, nous aborderons trois méthodes de cuisson : friture traditionnelle, cuisson au four et friture à l'air libre. Choisissez votre préféré et dites-nous comment il se révèle !

Aperçu

Temps de préparation : 15 minsTemps de cuisson : 15 minsDurée totale : 30 mins

Portions totales : 2

Difficulté : Easy

Calories: 325 Kcal

Main Ingredients

Lotus Root

200g

Salt, as needed

for seasoning

Aonori (seaweed powder), as needed

for seasoning

Vinegar

1 Tbsp

Cooking Oil, as needed

for deep frying

Water

500ml

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Instructions

1) Gathering the Ingredients

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Gather the ingredients together. Also, prepare the vinegar water.

2) Slicing the Lotus Root

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Wash the lotus root gently with a Tawashi as we will be using the whole lotus root without peeling off the skin.

Slice the lotus root into 1-2mm pieces. Use a mandoline if you have one. Put the sliced lotus root pieces into the vinegar water and let them soak for 5-10 minutes.

Drain and wipe the excess water off of the lotus root pieces with paper towels.

Expert's Tip

Comment faire des chips de racine de lotus à partir de zéro (recette japonaise de collation santé)

Tawashi is a useful tool for cleaning various things. Especially in the kitchen, Tawashi is used for cleaning pans, strainers as well as vegetables such as carrots, potatoes, burdock roots, lotus roots, and so on.

This Kamenoko Tawashi is compact and easy to use. If you don’t have one yet, be sure to check this one out!

3) Deep Frying the Lotus Root Slices

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Add a neutral cooking oil to a pan or wide pot over medium heat. When it reaches 180℃, add the sliced lotus root pieces one by one and spread them evenly across the pan to create a single layer. Don’t add all of the lotus root pieces at once.

Deep fry for about 4 minutes. Flip the lotus root pieces with cooking chopsticks or tong at times to ensure even browning and crispiness.

4) Seasoning the Lotus Root Chips

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Take the lotus root chips out from the oil and drain the excess oil by placing them onto a wire rack or using paper towels. Then put half of the lotus root chips into a bowl and season with salt.

Being careful not to break apart the lotus root chips, toss the bowl to evenly coat the chips. Follow the same process for the other half of the chips in a bowl with salt and aonori dried seaweed flakes.

5) Baking Lotus Root Chips

If you want to make non-fried lotus root chips, try baking them instead.

Prepare lotus root the same way until step 2. Place lotus root pieces onto a baking sheet lined with parchment paper. Spread some oil onto the surface of the lotus root pieces with an oil brush.

Preheat the oven to 180℃ and bake the lotus root chips for 10 minutes. }

When they’re finished baking, take them out and season with salt and aonori.

6) Air-Frying Lotus Root Chips

You can also make lotus root chips in an air fryer!

Similarly to the airbaked version of the chips, prepare your lotus root in the same way until step 2.

Put the sliced lotus root pieces into a bowl and mix them with vegetable oil and salt.

Place them in an air fryer basket and heat to 180℃. Shake the basket a few times and air fry the lotus root chips for about 7-9 minutes. Take them out of the air fryer and sprinkle them with aonori if desired.

7) Storing the Lotus Root Chips

If you have leftover lotus root chips, put them in a zipper bag with a desiccant (something to remove moisture from the bag). They will stay fresh for up to two days. Enjoy!

Megumi Moriya

Megumi est une rédactrice de recettes basée à Chiba, au Japon. Elle est titulaire d'un baccalauréat de la Faculté des études étrangères et s'intéresse à la création de contenu sur la cuisine japonaise et les confiseries traditionnelles. Megumi s'intéresse surtout à la création de contenu de recettes japonaises et, pendant son temps libre, elle aime jouer du piano, fabriquer des produits artisanaux et danser le hula. Elle espère inspirer Japanese Taste aux lecteurs de préparer des recettes japonaises à la maison et bien sûr de partager davantage sur la culture japonaise.

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