Tapioca chips, how to make tapioca chips

Tapioca chips, maravalli kizhangu (kilangu) chips, learn how to make at home easily at home with steps and quick video.

I am a huge fan of kuchi chips during my hostel life. It is so addictive. Let it be the shape, taste or flavor, it is really good. Never knew how it is made or even it is tapioca/ kuchi kizhangu. Just enjoy it. After marriage have seen my MIL make it at home. She will make a proper meal plus this for the day’s purpose (the day’s noruks in the lunch menu)

At my in-laws place all are maravalli kizhangu fans. Usually it will be boiled and gets over just in few seconds. If the tapioca is not sufficient to boil for all of them, MIL makes chips for lunch. I once long time back tried making this but I chose the old root, so there was that root/ stick thing running in middle of the kizhangu. So I found it hard to slice it. Also my slicer was not having sharp blade.

It turned brown too quickly as the chips fell too thin. After these many days, I tried again after Vj took kizhangu from Mustafa. I had no idea in my mind to try chips. But when I was thinking what to post on blog, thought of trying chips with tapioca. Wanted to call and ask expert advice, but didn’t. Just thought of giving it a try, it came out well.

Tapioca chips

Tapioca chips, maravalli kizhangu (kilangu) chips, learn how to make at home easily at home with steps and quick video.

• 1 tapioca
• Oil to deep fry
• Salt as needed
• Red chilli powder as needed

1. Take tapioca, slit the skin by running knife holding it lengthwise. Cut into two. Using a flat spatula, tear off the skin. The thick layer should be taken out.
2. Wash well and keep immersed in water for 15 mins.
3. Pat dry the tapioca with clean kitchen towel.
4. Heat oil in kadai. Using a sharp mandolin slicer, slice the tapioca over hot oil.
5. Once sound and bubbles reduce, stir well and cook in medium flame.
6. Give some time for the sound and bubble reduce completely. Edges will turn golden in colour.
7. Chips will be light and you will hear the crispness while stirring. Drain from oil and repeat to finish.
8. You can also slice the tapioca in a plate and drop in oil instead of directly doing it. But do not keep sliced tapioca for so long. Just simultaneously while one batch is getting fried.
9. Once all the chips are done, sprinkle required salt and red chilli powder. Toss well to coat.

• Choose tender part of the tapioca to avoid the strand in the middle which makes it difficult to slice.
• If in-case the tapioca is having the middle strand, you can divide the tapioca into two halves, take out the strand and try slicing. 
• Cook in medium flame to ensure the chips turn crispy and doesn’t turn dark brown. 
• If you take out chips earlier before it is done, it turns hard later as it cools down.

Tapioca chips method:

1. Take tapioca, slit the skin by running knife holding it lengthwise. Cut into two. Using a flat spatula, tear off the skin. The thick layer should be taken out.
2. Wash well and keep immersed in water for 15 mins.
3. Pat dry the tapioca with clean kitchen towel.
4. Heat oil in kadai. Using a sharp mandolin slicer, slice the tapioca over hot oil.
5. Once sound and bubbles reduce, stir well and cook in medium flame.
6. Give some time for the sound and bubble reduce completely. Edges will turn golden in colour.
7. Chips will be light and you will hear the crispness while stirring. Drain from oil and repeat to finish.
8. You can also slice the tapioca in a plate and drop in oil instead of directly doing it. But do not keep sliced tapioca for so long. Just simultaneously while one batch is getting fried.
9. Once all the chips are done, sprinkle required salt and red chilli powder. Toss well to coat.

Store in airtight container once it cools down. Goes well with rice as accompaniment or as a snack.

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