- 600g tapioca, peel and cut into chips
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp salt, or to taste
- Enough oil for frying
- Marinate tapioca chips with the combined ingredients, leave aside for one hour. Then arrange the marinated chips on pieces of kitchen paper towels to dry.
- Heat oil in wok and deep-fry chips in batches, till golden brown. Drain well and serve immediately.