Ingredients:
Tapioca / Cassava - 1/2 kg
Coconut oil - for deep frying
Salt - as required
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Method:
Peel the tapioca and wash it. Dry it with a towel until all the moisture is gone. Then, take a chips slicer and slice the tapioca into very thin slices. Heat oil in a deep pan/kadai. Carefully, drop a few tapioca slices and fry on medium heat until crisp and slightly brownish. Don’t let the chips become too brown or the taste will be changed. Once fried, remove the chips from the oil and put them in a vessel with holes so that the excess oil will be drained. While the chips are still hot, sprinkle salt, chili powder, and turmeric powder. Mix until everything combines evenly. Enjoy Tapioca Chips as a teatime snack or as a side dish for rice and sambar.
Comments