Tapioca Chips / Karra Pendalam Chips / cassava chips

Tapioca Chips / Karra Pendalam Chips / Cassava Chips

Here is an interesting snack that is made with tapioca ( karra pendalam in telugu ). Tapioca is a root vegetable just like a potato. However, it is very hard in structure. But very tasty. This vegetable can be used for curries, puddings, desserts etc. The tapioca flour is used for various purposes in baking biscuits, cakes, etc.,. The famous tapioca pearls ( known as sabudana in hindi and saggubeeyam in telugu ) is made from tapioca. It is very good for health and has a cooling effect on the body. It is mainly used for making puddings ( payasam or kheer ) in India.

Tapioca chips are very crunchy and an addictive snack. It is very easy to prepare - peel the skin, slice, dry and fry. Its as simple as said. And yummy chips are ready to be served. This is a perfect tea-time snack. I love reading a nice book with a cup of hot tea and these spicy chips. That would be a perfect evening for me.

Preparation

Choose fresh tapioca and peel the skin.

Slice the tapioca with the help of a grater. You can grate it any shape.

Now dry these grated slices on a dry cloth for an hour or until the edges lift.

Collect them all together.

Prepare the salt and chilli powder mixture and keep aside. Heat oil in a pan for deep frying.

Drop a small slice, if it comes up immediately,  the oil has come to the right temperature. Reduce the flame to medium low and add a plate full of slices into the oil carefully. Be careful whenever you care deep frying anything.

Keep turning gently for even frying. When the bubbles and the sizzling sound reduces, and the edges of the slices turn golden brown, remove onto a tissue paper with the help of a slotted ladle. Repeat the frying process until you are done with all the pieces. Check for the temperature of the oil inbetween. It might become very low. In such cases, increase the flame. Once you are done with the frying, sprinkle salt and chilli powder mixture on these chips and mix well. Allow to cool completely.

Spicy and crunchy chips are ready to serve. Transfer to an air-tight container and serve during tea time.

Ingredients

Tapioca 1/2 kg or 3-4 ( in number )
Oil for deep frying
Salt to taste
Chilli powder according to your taste buds

Method

1. Peel the skin of the tapioca.
2. Grate to thin slices with the help of a grater.
3. Dry these slices on a dry cloth and dry until the edges lift. Do not dry completely.
4. Prepare the salt and chilli powder mixture and keep aside.
5. Heat oil in a pan for deep frying.
6. When the oil reaches the right temperature, drop a small plate full of slices and keep turning.
7. When the bubbles and the sizzling sound reduces, and the edges of the slices turn golden brown, remove with the help of a slotted ladle and transfer on to a tissue paper.
8. Repeat the process with all the dried slices.
9. Sprinkle salt and chilli powder mixture and mix well.
10. Allow them to cool completely and transfer to an air-tight container.
11. Serve as an evening snack.

Notes

• Do not over-dry the slices.
• Do not fry on a high flame, else the chips will and burn and will not cook properly. They might as well leave a bitter taste if over roasted.
• Adjust the chilli powder according to you taste buds. If serving to kids, sprinkle very little of chilli powder.
• You can also use black pepper powder instead of chilli powder.
• Variation of seasoning can be used according to one's choice.