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
Step-by-step instructions
Step 1 · Peel and wash the cassava (kappa) thoroughly
Peel and wash the cassava (kappa) thoroughly. Slice thinly using a sharp knife or mandoline for even chips.
Step 2 · Soak the slices in cold water with a pinch of haldi for 10 minutes
Soak the slices in cold water with a pinch of haldi for 10 minutes. This removes excess starch and prevents discoloration.
Step 3 · Drain and pat dry the slices with a clean cloth
Drain and pat dry the slices with a clean cloth. Ensure there is no moisture to avoid splattering during cooking.
Step 4 · Heat coconut oil in a kadhai (wok) or tawa (griddle) on medium heat
Heat coconut oil in a kadhai (wok) or tawa (griddle) on medium heat. Add a few curry leaves for aroma.
Step 5 · Shallow-fry the cassava slices in batches
Shallow-fry the cassava slices in batches. Flip occasionally until both sides turn golden and crisp.
Step 6 · Remove chips and drain excess oil on kitchen paper
Remove chips and drain excess oil on kitchen paper. Sprinkle salt, red chilli powder, black pepper, and hing while still hot.
Step 7 · Optional: Drizzle lemon juice and toss gently for a tangy kick
Optional: Drizzle lemon juice and toss gently for a tangy kick. Serve immediately or allow to cool for storage.
Why this recipe 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.
A note on tradition
Cassava Chips, or 'Kappa Chips', have deep roots in Kerala's food culture, where they are often prepared during Onam and Vishu festivals. Cassava is a staple crop in southern India, and its versatility is celebrated in snacks, curries, and stews. The chips are commonly sold in local markets and are a favorite in lunchboxes and road-side stalls. Each region adds its unique spice mix, reflecting local tastes and traditions.