Arrowroot Chips

Name: Arrowroot Chips
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 600g arrowroot (Maranta) tubers, raw; 1 tsp salt (5g); Coconut oil for frying (2 cups/480ml); ¼ tsp turmeric powder

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional 6. Arrowroot Chips recipe

⏱️8 minPrep

🔥8 minCook

🕒16 minTotal

🍽️4Serves

🧺 Ingredients

600g arrowroot (Maranta) tubers, raw
1 tsp salt (5g)
Coconut oil for frying (2 cups/480ml)
¼ tsp turmeric powder

👩‍🍳 How to make Arrowroot Chips

Dry (1 day, sunlight): Spread on plate and sun-dry for at least 1 day until completely brittle. Must be completely dry.
Season (2 mins, room temperature): Sprinkle ¼ tsp turmeric and 1 tsp salt on dried chips.
Heat oil (5 mins, high heat): Heat 2 cups coconut oil to 325°F/160°C.
Fry (8 mins, medium heat): Add chips in batches. Fry 6-8 minutes until pale golden and very crisp. Stir constantly. Should crackle loudly when fried.
Drain (2 mins): Transfer to paper towels immediately. Store in airtight container.

📖 Cultural notes

Arrowroot chips are lighter and more delicate than tapioca; they're a specialty in central Kerala during summer months. ---

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