By Devi Poojari
May 22, 2024
A popular tea time snack in Kerala, tapioca chips are known to be slightly firmer and crisper than a standard potato chip. Pair these homemade ones with a dip or chutney, or simply munch on them as it is along with a cup of chai.
2 tapioca tubers, peeled 1 tablespoon chili powder ½ teaspoon turmeric powder Salt, to taste Oil, for frying
Slice the tapioca tubers evenly using a mandolin and set aside while you combine the spices and salt in a bowl.
Toss the tapioca slices in the spice mixture while heating the oil in a frying pan.
Gently drop a few slices into the hot oil at a time and fry for 3-4 minutes until they start to change colour.
Once they turn golden-brown on the edges, use a slotted spoon to remove them and cool completely.
Store in an air-tight container for up to 2 weeks and enjoy.