Authentic Cassava Chips Recipe – Kerala Style Tapioca Fry

Last Updated on 6 months ago by Neha Deshmukh

Authentic Cassava Chips Recipe – Kerala Style Tapioca Fry

Hey everyone! Today, I’m sharing a recipe that’s a huge hit in my family – crispy, golden cassava chips, just like my grandmother used to make. These aren’t just any chips; they’re a taste of Kerala, a little piece of home. If you’ve never had them, you’re in for a treat! They’re seriously addictive.

Why You’ll Love This Recipe

These Kerala-style tapioca fries (or cassava chips, as many call them) are unbelievably crunchy and flavorful. They’re perfect as a snack with your evening chai, a crunchy side for lunch, or even as a party appetizer. Plus, they’re surprisingly easy to make once you get the hang of the slicing! Trust me, the effort is so worth it.

Ingredients

Here’s what you’ll need to make a batch of these delicious chips:

• 1 medium Tapioca / cassava
• ?? teaspoon Red chilli powder (adjust to your spice preference!)
• Salt to taste
• Oil as needed (for deep frying)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Tapioca/Cassava varieties: You can use any variety of cassava, but the white ones tend to get extra crispy. Look for firm, unblemished roots.
• Oil choices for frying: Traditionally, these are made in coconut oil, which gives a lovely subtle flavor. But vegetable oil works just fine too – use whatever you’re comfortable with. I sometimes even do a mix of both!
• Red Chili Powder variations: Kashmiri chili powder gives a beautiful color and mild heat. If you like it spicier, use regular chili powder, or even a mix. My friend always adds a pinch of byadagi chili for extra color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your cassava a good wash. Then, cut it into equal-length logs – about 4-5 inches is good.
2. Now, peel off both the brown and pink skin layers using a spatula. It can be a little tricky, but take your time.
3. This is where a mandoline slicer comes in handy! Use it to cut the peeled cassava into thick slices – about 2-3mm thick. If you don’t have one, don’t worry (we’ll talk about that in the FAQs!).
4. Stack those slices up neatly. Then, cut them perpendicularly to create matchstick-shaped pieces. This is key for getting that perfect chip shape.
5. Heat your oil for deep frying over medium-low heat. You want enough oil so the chips can float freely. Carefully add the cassava sticks to the hot oil – do it in batches to avoid clumping.
6. Fry them until the bubbling stops and the chips turn a beautiful golden color. Don’t over-brown them, or they’ll get hard!
7. Drain the chips on paper towels. While they’re still hot, immediately sprinkle with salt and red chili powder.
8. Toss gently to coat everything evenly. Let them cool completely before storing in an airtight container. Seriously, cooling is important – they crisp up as they cool!

Expert Tips

• Keep the heat at medium-low. This ensures the chips cook through without burning.
• Don’t overcrowd the pan. Fry in batches for even cooking.
• Adding a pinch of turmeric to the oil gives a lovely golden hue.
• Patting the cassava slices dry before frying helps them get extra crispy.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For mild chips, use Kashmiri chili powder only. For medium, add a little regular chili powder. And for hot? Go wild!
• Regional Variations: In some parts of Kerala, people add a pinch of asafoetida (hing) to the oil for a unique flavor.
• Festival Adaptations: During Onam or Vishnu, my family makes a huge batch of these to serve with sambar and rasam. They’re a must-have!

Serving Suggestions

These cassava chips are amazing on their own, but they’re even better with…

• A cup of hot chai
• A side of yogurt dip (raita)
• As part of a larger Indian snack platter
• Honestly? Straight out of the container!

Storage Instructions

Store cooled cassava chips in an airtight container at room temperature. They’ll stay crispy for about 3-4 days, but let’s be real, they probably won’t last that long!

FAQs

1. What type of cassava is best for making chips?

White cassava varieties generally yield the crispiest chips. But honestly, any firm, unblemished cassava will work!

2. Can I make these chips without a mandoline?

Yes, absolutely! You can carefully slice the cassava with a sharp knife. Just try to keep the slices as uniform as possible for even cooking. It will take a little longer, but it’s totally doable.

3. How do I prevent the cassava chips from sticking together while frying?

Fry in batches and don’t overcrowd the pan. Also, make sure the oil is hot enough before adding the cassava.

4. What is the best way to store homemade cassava chips to keep them crispy?

Store them in an airtight container at room temperature. Adding a small packet of silica gel (those little packets you find in new shoes!) can help absorb moisture and keep them extra crispy.

5. Can I use a different type of chili powder?

Definitely! Feel free to experiment with different chili powders to find your perfect level of spice.

6. Can this recipe be adapted for an air fryer?

You can try! Lightly spray the cassava sticks with oil and air fry at 350°F (175°C) for about 10-15 minutes, flipping halfway through. They might not get quite as crispy as deep-fried, but it’s a healthier option.