Cassava Chips
Snacks • India
How to Make Cassava Chips (Traditional & Healthy Version)
Cassava Chips, locally known as 'Tapioca Chips' in Kerala, are a beloved Indian snack made from sliced and spiced cassava (also called 'sabudana' root or 'kappa'). With their crispy texture and subtle earthy flavor, these chips are enjoyed across southern India, especially during festivals like Onam and Vishu. Traditionally deep-fried, this healthy version uses minimal oil for a lighter, guilt-free treat. Cassava Chips are popular at tea time, often paired with masala chai or coconut chutney. The dish celebrates India's agricultural heritage, as cassava is a staple crop in Kerala and Tamil Nadu. The recipe brings together authentic Indian spices, making it a wholesome snacking option that suits the modern Indian palate. This health-conscious recipe is perfect for those tracking calories, offering crunch and flavor without excess fat. It is vegetarian and can be easily adapted to vegan diets, making it suitable for a variety of dietary preferences. Whether served during family gatherings or packed for a road trip, Cassava Chips embody the spirit of Indian snacking, with regional variations that add a unique twist to every batch.
Ingredients(for 1 bowl (about 50g chips per serving))
- 300g Cassava (kappa) (Tapioca root, peeled)
- 1/2 tsp Haldi (turmeric powder) (for color and flavor)
- 1/2 tsp Red chilli powder (adjust to taste)
- 1/2 tsp Salt (sendha namak for fasting)
- 2 tbsp Coconut oil (for authentic Kerala flavor)
- 1/4 tsp Black pepper (freshly crushed)
- 8-10 leaves Curry leaves (optional, for aroma) - optional
- 1 pinch Asafoetida (hing) (for digestive benefits) - optional
- 1 tsp Lemon juice (optional, for tangy flavor) - optional
Instructions
- 1
Peel and wash the cassava (kappa) thoroughly. Slice thinly using a sharp knife or mandoline for even chips.
5 minutes
Uniform slices ensure even cooking and crispiness.
- 2
Soak the slices in cold water with a pinch of haldi for 10 minutes. This removes excess starch and prevents discoloration.
10 minutes
Soaking enhances texture and reduces oil absorption.
- 3
Drain and pat dry the slices with a clean cloth. Ensure there is no moisture to avoid splattering during cooking.
2 minutes
Dry chips cook faster and stay crisp.
- 4
Heat coconut oil in a kadhai (wok) or tawa (griddle) on medium heat. Add a few curry leaves for aroma.
2 minutes
Coconut oil adds authentic flavor and healthy fats.
Why This Dish is Healthy
This recipe uses shallow frying and coconut oil, reducing saturated fat intake compared to traditional deep-frying methods. By minimizing oil and using nutrient-rich spices, Cassava Chips become a lighter, heart-healthy snack suitable for calorie-conscious individuals. The recipe is vegetarian, naturally gluten-free, and can be made vegan, supporting a wide range of dietary needs.
Cassava Chips are naturally gluten-free and rich in carbohydrates, making them a quick energy source. Cassava contains dietary fiber, potassium, and vitamin C, supporting digestion and immunity. Using coconut oil provides healthy medium-chain fatty acids, while spices like turmeric and black pepper add antioxidant and anti-inflammatory benefits. Curry leaves and hing further support digestion, making the snack both tasty and wholesome.
Pro Tips
- 💡Tip 1: Slice cassava as thin as possible for maximum crispiness.
- 💡Tip 2: Use fresh coconut oil for authentic taste and health benefits.
- 💡Tip 3: Add seasoning while chips are hot for even flavor distribution.
Storage & Serving
Store cooled chips in an airtight container for up to 7 days. Keep away from moisture to maintain crispiness. Do not refrigerate, as chips can lose their texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
