Renkon Chips

Peel the lotus root and slice it very thinly, about 2mm thick, using a mandoline if possible for uniform slices.

In a medium bowl, combine 500g of cold water with 10g of rice vinegar. Submerge the sliced lotus root in this water for 10 minutes to remove excess starch and prevent discoloration.

Drain the lotus root thoroughly and pat each slice completely dry with paper towels. This step is crucial for achieving crispiness and preventing oil splattering.