Tapioca Chips

Marinade - (combined) 3 thin slices ginger, pounded finely
  1. 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.
  2. Combine the marinade ingredients in a mixing bowl with the tapioca slices. Set aside to marinate for 15-20 minutes.
  3. 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.

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