Tapioca Chips

Wash and Dry the Slices

• Place the tapioca slices in a large bowl of water and rinse them 2-3 times to wash away the excess starch. This step is crucial for achieving maximum crispiness.
• Drain the slices completely in a colander.
• Spread the slices in a single layer on a clean kitchen towel or paper towels. Pat them completely dry. Any remaining moisture will cause the oil to splatter and can result in soggy chips.

Prepare Seasoning and Heat Oil

• In a small bowl, mix the salt, turmeric powder, and 3 tablespoons of water. Stir until the salt is fully dissolved. Keep this solution ready.
• Heat the coconut oil in a deep kadai or heavy-bottomed pan over medium-high heat. To check if the oil is ready, drop a small slice of tapioca into it; it should sizzle immediately and float to the surface.

Fry and Season the Chips

• Carefully add a handful of the dried tapioca slices to the hot oil, ensuring not to overcrowd the pan. Fry in batches.
• Fry for about 2-3 minutes, stirring occasionally, until the slices are lightly crisp and the vigorous bubbling subsides.
• Carefully add 1/2 teaspoon of the prepared salt-turmeric water into the hot oil. Stand back as it will sizzle and splatter intensely for a few seconds.
• Continue to fry until the sizzling sound completely stops and the chips are a beautiful golden yellow and perfectly crisp. This should take another 1-2 minutes.
• Using a slotted spoon, remove the chips from the oil and drain them on a wire rack or a plate lined with paper towels.

Final Seasoning and Serving

• Repeat the frying process for the remaining batches of tapioca slices.
• While the chips are still hot, transfer them to a large mixing bowl.
• Sprinkle the red chili powder over the chips and toss gently to coat them evenly.
• Allow the chips to cool completely to room temperature. They will become even crispier as they cool.
• Serve immediately or store in an airtight container for up to a week.