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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
Prepare the Tapioca
Wash and Dry the Slices
Prepare Seasoning and Heat Oil
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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.
This kerala recipe takes 35 minutes to prepare and yields 8 servings. At 315 calories per serving with 0.17g of protein, it's a beginner-friendly recipe perfect for snack.
Fry and Season the Chips
Final Seasoning and Serving
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.
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.
For a simpler flavor profile, omit the red chili powder and season generously with freshly cracked black pepper and salt.
Tapioca is a starchy root vegetable that is rich in carbohydrates, providing a quick and effective source of energy.
As a gluten-free food, tapioca is an excellent snack option for individuals with celiac disease or gluten sensitivity.
Tapioca contains resistant starch, which functions similarly to soluble fiber. It can feed the beneficial bacteria in your gut, potentially improving digestive health.
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.
Tapioca chips are a calorie-dense snack high in carbohydrates and, because they are deep-fried, also high in fat. However, homemade chips are healthier than store-bought versions as they are free from preservatives and you can control the quality of oil and salt. They are best enjoyed in moderation as part of a balanced diet.
One serving (about 1 cup or 60g) of homemade tapioca chips contains approximately 280-320 calories, primarily from carbohydrates in the tapioca and fat absorbed from the frying oil.
Yes, you can bake them for a lower-fat version. Toss the thin slices with a little oil and salt, spread them in a single layer on a baking sheet, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp. The texture will be slightly different, more like a cracker than a traditional chip.
Once the chips have cooled completely to room temperature, store them in a clean, dry, airtight container. They will stay fresh and crispy for up to one week.
This is a traditional technique used in South India for making chips. It seasons the chips perfectly and evenly while they are frying. The vigorous sizzling also helps to expel the final traces of moisture from the chips, making them exceptionally crispy.