Grind or blend garlic and ginger in a food processor into a purée. Remove and put into a small bowl. Add salt and turmeric powder. Stir to mix well.
Peel tapioca. This is done by making a shallow cut at the tip of the tuber. Peel off the whole strip by hand then cut tapioca into thin slices.
Season tapioca slices with the garlic turmeric mixture for at least 20 minutes.
Heat enough oil in a wok for deep-frying. Deep-fry the chips in batches. Keep stirring as you fry the chips. Once golden , dish out with a wire strainer and place them on several layers of absorbent kitchen paper.