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.

Tapioca chips recipe is a crispy snack for evening tea/coffee especially from school returning children who need energy.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves/Yields: 4-5 persons


  • Tapioca 500 g
  • Salt, turmeric powder
  • Oil for frying.


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.

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