Tapioca Chips
Thin slices of tapioca root are fried until crisp and lightly seasoned for a simple, crunchy snack. These homemade chips have an earthy flavor and a clean, fresh crunch that feels far better than anything from a packet.
For 4 servings
- prep · ~10 min
Peel and slice the tapioca.
1.Trim the ends and peel the tapioca completely.2.Rinse it well to remove any dirt.3.Slice it into very thin, even rounds with a sharp knife or slicer.TIPKeep the slices thin and even so they fry at the same speed and turn crisp. - rest · ~15 min
Soak the slices in salted water.
Mix the water and salt in a bowl, then add the sliced tapioca. Soak for 15 minutes, then drain well and pat the slices dry with a clean cloth.
TIPDry slices splutter less in oil and crisp up better. - fry · ~15 min
Deep-fry the tapioca in batches.
1.Heat the oil in a deep kadai over medium heat until hot.2.Slide in a small batch of tapioca slices without crowding the pan.3.Fry, stirring gently, until the bubbling reduces and the chips turn crisp and pale golden.4.Lift them out with a slotted spoon and let excess oil drip back into the kadai.TIPDo not brown the chips too much; they continue to crisp as they cool. - mix · ~2 min
Season the hot chips.
Place the fried chips in a wide bowl and sprinkle over the red chili powder and black pepper while still warm. Toss gently so the seasoning coats the chips evenly.
- serve
Cool completely and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or slicer for very even rounds so all the chips finish frying together.
- 2After soaking, dry the slices thoroughly; any surface moisture will cause spluttering and soften the final texture.
- 3Fry in small batches only, or the oil temperature will drop and the chips can turn greasy instead of crisp.
- 4Take the chips out when they are pale golden and the bubbling has mostly subsided; they crisp further as they cool.
- 5Season immediately after frying while the chips are still hot so the chili and pepper cling properly.
- 6Cool the chips fully before storing, otherwise trapped steam will make them lose their snap.
- 7Store in an airtight tin or jar and avoid humid spots, since tapioca chips soften quickly in moisture.
Adapt it for your goals.
Mild
Skip the chili powder and use only black pepper and salt for a gentler version that still keeps the earthy tapioca flavor front and center.
extra spicyExtra-spicy
Increase the chili powder and add a little more black pepper after frying for a hotter tea-time snack.
salt onlySalt-only
Leave out the spices and rely just on the salted soak for a simpler, more traditional chip that pairs well with dips.
masalaMasala
Toss the hot chips with chili powder, pepper, and a pinch of roasted cumin for a more aromatic, snack-mix style finish.
Why this is on our healthy list.
Naturally Gluten-Free Snack
Made from tapioca root rather than wheat, these chips suit people looking for a gluten-free crunchy snack option.
Plant-Based Ingredients
This recipe uses cassava, salt, spices, and oil only, making it suitable for those following a vegan or plant-based diet.
Simple Ingredient List
With just tapioca, salt, oil, and basic spices, this homemade snack avoids the long additive-heavy ingredient lists common in packaged chips.
Frequently asked questions
They were likely sliced too thick, not dried well enough, or removed before enough moisture had cooked out. They can also soften if stored before cooling completely.
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