Water Chestnut Chips

It’s almost winter here. According to my copy of The Heart of Zen Cuisine, I should be munching on water chestnut chips now.

No problem, I’m happy to give this recipe a try.

Could you first tell me, please, where I might find fresh water chestnuts?


Water Chestnut Chips (くわいのうす揚げ/kuwai no usu age)

  • fresh water chestnuts, peeled (canned are not a good substitute, and water chestnuts are not the same as chestnuts)
  • vegetable oil for deep frying
  • salt (optional)

1. Cut water chestnuts crosswise into thin slices and pat dry. Let stand 30 minutes, then pat dry again, if necessary.

2. Heat oil to low temperature (320 °F/160 °C).

3. Fry a few slices at a time until very light gold (thin chips will color more quickly than thicker ones).

4. Drain on absorbent paper. Sprinkle with salt, if desired.

Best eaten hot, but also good at room temperature. Keeps 1 month in airtight container.

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