TAPIOCA CHIPS/MARAVALLI KIZHANGU VARUVAL

Tapioca chips (Maravalli kizhangu varuval) are one of the yummy crispy tasty chips. We all make banana chips chips or potato chips in home mostly. But this tapioca chips is definitely tastier than those banana/potato chips. We all may have tasted this tapioca chips in shops. But this tapioca chips too we can prepare in home itself.

In our farm we cultivate tapioca (maravalli kizhangu in tamil) too once in a year. So it will be available in large quantities in season. In those times my mom will make this maravalli kizhangu chips in bulk and store in airtight container. It will make our snack time so happy.

My mom will make the maravalli kizhangu in vathal form (sun dried tapioca) and store for the whole year. That one will also be tasty but different than our fresh tapioca chips. I will surely post that recipe too soon as this is tapioca season in our place. Me too in vacation, so planning to utilize this chance J.

This chip recipe is almost same as like our banana chips recipe. The time consuming part is the slicing part. Apart from this chips is very easy to make.

OK, now let’s move on to this recipe.

TAPIOCA CHIPS(MARAVALLI KIZHANGU VARUVAL)

         SOAKING TIME: - | PREPARATION TIME: 15 MIN | COOKING TIME: 5 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

YIELDS: ¼ KILOGRAMS (APPROX.)

INGREDIENTS:

                        1 big sized tapioca

                        Oil to deep fry

                        1 teaspoon chilli powder

                        Salt as required

                                                           

PREPARATION:

Wash and peel the skin of the tapioca.

Then thinly slice them using the potato slicer and let it dry for 30 to 60 minutes in shade.

METHOD:

In a pan take oil and let it heat.

Deep fry the sliced tapioca in medium flame till it becomes crisp and the color becomes golden brown.

Drain from the oil.

Mix the chilli powder and salt and toss well.

Store in a airtight container, otherwise the crispiness will gone.

NOTES:

• You can add salt water while frying, but be carefull there will be the chance of splitting of hot oil.
• Use good tender tapioca to get nice tasty and very mildly sweetened chips. Also the slicing will be easy.
• Store the chips in airtight container otherwise chips will become soggy.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Wash and peel the skin of the tapioca.Then thinly slice them using the potato slicer.

You can fry the sliced tapioca in hot oil. or else just let it dry in shade for 30 minutes. In a pan take oil and let it heat.Deep fry the sliced tapioca in medium flame till it becomes crisp and the color becomes golden brown.

Drain from the oil.

Mix the chilli powder and salt and toss well.

Store in a airtight container, otherwise the crispiness will gone.

Do try this recipe and please don’t forget to give your feedback in comments.

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