To peel the tapioca, make a shallow cut at the tip of the tuber, then peel off the whole strip of skin by hand. Cut the tapioca into thin slices with a vegetable shredder.
Combine the marinade ingredients in a mixing bowl with the tapioca slices. Set aside to marinate for 15-20 minutes.
Heat enough oil in a wok until just hot enough. Deep-fry the tapioca slices in small batches until golden and crispy. Remove and drain the chips on absorbent kitchen paper towels. When completely cooled, store in air-tight container.