Get ready to tantalize your taste buds with the ultimate crispy delight that's about to become your new obsession! Maravalli Kizhangu Chips, or Tapioca Chips, are not just a snack - they're a culinary journey that transforms a humble root vegetable into a golden, crunchy masterpiece. Imagine biting into a perfectly seasoned, ultra-crispy chip that's packed with flavor and delivers a satisfying crunch that will make your mouth water. Whether you're a street food lover, a snack enthusiast, or simply looking to explore authentic South Indian cuisine, these chips are your ticket to a mind-blowing taste experience!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups maravalli kizhangu (tapioca)
- Salt to taste
- 1/2 tsp chili powder
- Oil for frying
Instructions
- Wash the tapioca (maravalli kizhangu) thoroughly under running water to remove any dirt or debris.
- Peel the tapioca using a sharp knife, removing the tough outer skin completely. Ensure you remove both the brown outer layer and the pinkish inner skin.
- Slice the tapioca into very thin, uniform chips using a mandoline slicer or a sharp knife. Aim for chips that are approximately 1-2 mm thick for crispy results.
- Immediately after slicing, soak the tapioca chips in cold water for 5-10 minutes to remove excess starch. This helps in achieving crispier chips.
- Drain the chips completely and pat them dry using a clean kitchen towel or paper towels. Ensure they are completely moisture-free before frying.
- Mix salt and chili powder in a small bowl to create a seasoning mix.
- Heat oil in a deep-bottomed pan or kadai to medium-high temperature (around 350-375°F). Test the oil temperature by dropping a chip - it should sizzle immediately.
- Carefully add the dried tapioca chips to the hot oil in small batches. Do not overcrowd the pan to ensure even cooking.
- Fry the chips until they turn golden brown and crispy, stirring occasionally to ensure uniform cooking. This typically takes 3-4 minutes per batch.
- Remove the chips using a slotted spoon and drain excess oil on absorbent paper towels.
- While the chips are still hot, sprinkle the prepared salt and chili powder mixture evenly over them.
- Allow the chips to cool for a few minutes to become extra crispy. They will continue to crisp up as they cool.
- Store in an airtight container to maintain crispness. Best consumed within 2-3 days.
Tips
- Choose fresh, firm tapioca roots for the best results - look for ones without soft spots or blemishes.
- Use a mandoline slicer for consistently thin and even chips that crisp up perfectly.
- Soaking chips in cold water helps remove excess starch, ensuring maximum crispiness.
- Always pat the chips completely dry before frying to prevent oil splattering.
- Maintain oil temperature between 350-375°F for the perfect golden crunch.
- Fry in small batches to prevent overcrowding and ensure even cooking.
- Season the chips immediately after frying while they're still hot for maximum flavor absorption.
- Let the chips cool completely before storing to maintain their signature crispness.
- Store in an airtight container to preserve their texture for 2-3 days.
- Experiment with different spice blends to create your unique flavor profile!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 1g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
