Renkon Chips ~ Lotus Root Chips

Ingredients:

• 1 (1/2 lb) Renkon (Lotus Root)
• Vinegar water: 2 cups water + 1 tsp. (rice) vinegar
• Oil for deep frying
• Himalayan Pink Salt (or sea salt)
• Dried Seaweed Powder (Aonori) (optional)

1. Rinse the renkon and either cut with knife or use a mandolin slider to make 1/8 inch thin slices (see below). I don’t peel off the renkon skin as it gives nice look but it’s up to you.
2. Soak the sliced renkon in vinegar water for 5-10 minutes. Vinegar water will prevent the renkon from changing to a dark color.
3. Rinse and drain well.
4. And pat dry on paper towel – make sure to wipe off all the liquid.
5. Heat the oil to 340°F  on medium high heat. Drop a piece of renkon to see if it’s ready. If it comes right up, then it's time to deep fry.
6. Deep fry until renkon gets crispy and golden color.
7. Once they are nicely fried, spread on a wired rack or paper towel to drip excel oil. Season with salt and aonori and serve immediately.