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Kerala · Snack

Tapioca Chips

Traditional 5. Tapioca Chips recipe

🧺 Ingredients

• 800g tapioca (Kappa) root, raw
• 1.5 tsp salt (8g)
• 4 cups water (960ml)
• Coconut oil for frying (2 cups/480ml)
• ¼ tsp red chili powder (optional)

👩‍🍳 How to make Tapioca Chips

1. Boil (12 mins, high heat): Add tapioca pieces to boiling salted water (4 cups + 1.5 tsp salt). Boil 10 minutes until just cooked but still firm. Drain in colander, spread on large plate.
2. Dry (2 days, sunlight): Allow to dry completely in sunlight for 2 days until pieces are brittle and crack easily. Must be completely dry or chips will be soggy.
3. Slice (5 mins, room temperature): Cut dried tapioca lengthwise into thin slices (⅛ inch/0.3cm).
4. Heat oil (5 mins, high heat): Heat 2 cups coconut oil to 330°F/165°C.
5. Fry (8 mins, medium heat): Add tapioca slices in batches. Fry 6-8 minutes until light brown and crisp. Stir occasionally. Should crackle and snap when bent.
6. Drain (2 mins): Transfer to paper towels. Sprinkle additional salt and chili powder if desired.

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