Tapioca Chips
Experience the authentic taste of Kerala with these incredibly crispy, homemade tapioca chips. Thinly sliced cassava, deep-fried to golden perfection and seasoned using a traditional method, makes for an irresistible and addictive snack.
For 8 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Tapioca
- b.Peel the tapioca root. First, remove the tough outer brown skin, then peel off the slightly thinner pinkish layer underneath until you reach the white flesh.
- c.Wash the peeled root thoroughly under cold running water.
- d.Using a mandoline slicer or a very sharp knife, slice the tapioca into paper-thin, uniform rounds. Aim for a thickness of about 1-2 mm.
- 2
Step 2
- a.Wash and Dry the Slices
- b.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.
- c.Drain the slices completely in a colander.
- d.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.
- 3
Step 3
- a.Prepare Seasoning and Heat Oil
- b.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.
- c.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.
- 4
Step 4
- a.Fry and Season the Chips
- b.Carefully add a handful of the dried tapioca slices to the hot oil, ensuring not to overcrowd the pan. Fry in batches.
- c.Fry for about 2-3 minutes, stirring occasionally, until the slices are lightly crisp and the vigorous bubbling subsides.
- d.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.
- e.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.
- f.Using a slotted spoon, remove the chips from the oil and drain them on a wire rack or a plate lined with paper towels.
- 5
Step 5
- a.Final Seasoning and Serving
- b.Repeat the frying process for the remaining batches of tapioca slices.
- c.While the chips are still hot, transfer them to a large mixing bowl.
- d.Sprinkle the red chili powder over the chips and toss gently to coat them evenly.
- e.Allow the chips to cool completely to room temperature. They will become even crispier as they cool.
- f.Serve immediately or store in an airtight container for up to a week.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1A mandoline slicer is highly recommended for uniformly thin slices, which is the key to perfectly crispy chips.
- 2Do not skip drying the tapioca slices. This prevents oil splattering and ensures the chips don't become soggy.
- 3Fry in small batches to maintain a consistent oil temperature. Overcrowding will lower the temperature and lead to oily chips.
- 4The salt-turmeric water trick is a traditional method that seasons the chips evenly and helps draw out the last bit of moisture for extra crispiness.
- 5Ensure the chips are completely cool before storing them in an airtight container to maintain their crunch.
Adapt it for your goals.
Spicy Masala Chips
Along with red chili powder, add 1/2 teaspoon of chaat masala and 1/4 teaspoon of black pepper powder for a tangy and spicy kick.
Garlic and Herb ChipsGarlic and Herb Chips
Toss the hot, fried chips with 1/2 teaspoon of garlic powder and 1 tablespoon of finely chopped, fried curry leaves for an aromatic twist.
Black Pepper ChipsBlack Pepper Chips
For a simpler flavor profile, omit the red chili powder and season generously with freshly cracked black pepper and salt.
Why this is on our healthy list.
Rich Source of Energy
Tapioca is a starchy root vegetable that is rich in carbohydrates, providing a quick and effective source of energy.
Naturally Gluten-Free
As a gluten-free food, tapioca is an excellent snack option for individuals with celiac disease or gluten sensitivity.
Contains Resistant Starch
Tapioca contains resistant starch, which functions similarly to soluble fiber. It can feed the beneficial bacteria in your gut, potentially improving digestive health.
Frequently asked questions
This could be due to several reasons: the slices were too thick, they were not dried properly before frying, the oil was not hot enough, or you overcrowded the pan, which lowers the oil temperature. Ensure slices are paper-thin and completely dry for the best results.