Tapioca Chips Recipe also known as cassava chips of Yuca chips is a super easy recipe which you can make when sudden snack attack hit you. All you need is tapioca and seasonings to make this crispy addictive chips.
Tapioca Chips Recipe(Cassava Chips)
If you like making your own potato chips, you'll enjoy this recipe for making cassava (yuca) chips. They make a great snack for after school or game night. Cassava chips taste great simply sprinkled with salt, but even better if served with salsa or a hummus.
We use tapioca to make variety of dishes like this Tapioca Kootu, Tapioca Samosa, Kappa Biryani, and Tapioca Puttu.
About Tapioca Chips
Tapioca chips is also known as cassava chips or yuca chips is a popular South Indian snack made with fresh tapioca. It is peeled, sliced and deep fried. So simple and easy.
You have to pick large, firm and fresh tapioca for best taste. The most time consuming part is peeling the skin. You can use a knife and peel completely. Once it is peeled, soak them in cold water to remove excess starch.
Now slice the tapioca thinly using a sharp knife or mandolin. You can slice them into rounds or into thin french fries like shape. We call this as kuchi vathal.
The next important part is the Oil. Use flavourless oil like peanut oil or sunflower oil. It should be really hot to get crispy chips. Drop sliced cassava in hot oil in batches and fry till crispy. Don't over crowd the oil.
Now comes to seasoning the chips. I like to use just salt, chilli powder or pepper powder right after they come out of the oil. So that the spices stick to the chips. You have to let the chips cool completely before serving. So it gets crispy.
If you like making homemade potato chips then making cassava chips takes it to the next level. Yuca chips or Tapioca chips is seriously addictive.
Similar Recipes
Ingredients
- Tapioca / Cassava / Yuca - You have to pick large, firm and fresh tapioca for best taste. It also fries better.
- Oil - it is best to use flavourful high smoking point oil like vegetable oil, canola oil or sunflower oil.
- Seasoning - Salt, red chilli powder, black pepper powder or any spices can be used.
Step by Step pictures
1)Take fresh tapioca, cut the top and bottom off to remove the stem slightly. Now cut tapioca into 2 to 3 portions so it easy to handle. Now take one portion, using the knife to make a slit on the tapioca. Gently lift the peel using the knife, it will just peel off easily.
2)Peel entire tapioca skin using the same way. Immerse this in a bowl of cold water. Remove it from water and wipe them well with a clean kitchen towel.
3)Slice them thinly. You can use a knife or mandolin to slice them.
4)You can even cut them into thin french fries like shape. We call this shape as kuchi vathal.
5)Now the tapioca is sliced thinly.
6)Heat oil for deep frying. Drop few sliced chips into the hot oil and fry till crispy and golden.
7)The bubbles in the oil should subside, thats when you know that you have fried it enough.
8)Strain them using a slotted spoon from hot oil.
9)Strain them in a colander lined with paper towel.
10)Now sprinkle with salt and chilli powder.
11)Toss well and serve.
11)Now I am frying the kuchi vathal too.
12)Strain them using a slotted spoon and add to paper towel lined plate.
13)Add to a bowl, sprinkle with salt and chilli powder. Toss well.
14)Allow them to cool completely and store in a container.
Expert Tips
- For the best possible chips, the slices of cassava (yuca) need to be paper-thin.
- Use a vegetable slicer or mandolin to keep the slices thin and uniform for proper frying. The thin you slice the chip the more crispier it gets.
- Make sure the slices are dry before putting them into the hot oil. Make sure you fry them really well so it gets crispy.
- You can add black pepper powder instead of chilli powder.
Serving and Storage
You can cool these chips completely. Store them in an air tight container at room temperature for upto 10 days. Enjoy with salsa or a hummus.
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Tapioca Chips Recipe (Cassava Chips, Maravalli Kizhangu Vathal)
Equipment
Ingredients
- 1 large Tapioca
- Sunflower Oil or Peanut Oil for deep frying
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Red Chilli Powder
Instructions
- Take fresh tapioca, cut the top and bottom off to remove the stem slightly. Bow cut tapioca into 2 to 3 portions so it easy to handle. Now take one portion, using the knife to make a slit on the tapioca. Gently lift the peel using the knife, it will just peel off easily. Peel entire tapioca skin using the same way. Immerse this in a bowl of cold water.
- Slice them thinly. You can use a knife to slice them thin. Or use a mandolin to slice them. You can even cut them into thin french fries like shape.
- Heat oil for deep frying. Drop few sliced chips into the hot oil and fry till crispy and golden. The bubbles in the oil should subside, thats when you know that you have fried it enough. Strain them in a colander lined with paper towel.
- Now sprinkle with salt and chilli powder. Toss well and serve.
- Allow them to cool completely and store in a container.
Video
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