Tapioca chips are a type of snack food made from thin wafers of deep-fried cassava root. These delicious, salty snacks can be found in South India and Sri Lanka as well as Indonesia where it is known only by its Indonesian name: kripik singkong (cassava chips). The dish is prepared using raw cassavas that have the skin removed before frying or deep-frying them with coconut oil to make for an even longer shelf life than raw tapiocas themselves! Tapioca chips are sometimes purveyed and consumed as street food too!
This is a snack recipe. Tapioca is rich in carbohydrate, no gluten and protein, so people allergy to gluten and protein can use this. It is rich in calorie so it can be taken a main food but should be avoided by diabetes patients as it is rich in starch and carbohydrates and will increase blood sugar level. But is good for children who need more calories and taken in little amount by middle age people.
Steam cook tapioca until the skin peels off.
When cools peel off skin.
Heat oil in a kadai. When oil is heated slice the tapioca directly into oil until oil holds and sprinkle water mixed with salt and turmeric powder over it. When water sound subsides cook on both side until crispy and golden brown, drain oil and remove in a vessel.
Sprinkle with red chili powder if needed. Taste hot and crispy tapioca chips is ready for snacking.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.