Tapioca chips

They say it's easier to find tapioca chips in Kerala than potato chips. And in general, these roots are eaten everywhere - this is one of the most popular side dishes. In the raw form, the roots are inedible and can even be poisonous, and the heat-treated ones become very nutritious, tasty and even useful. They are fried, boiled, and baked, and porridge and even bread are made from them. Of course, snacks are difficult to attribute to healthy food, but as a snack, such chips are very good.

1. The root is cleaned with a knife, since the devices for cleaning vegetables will not be able to cope with its skin. Then carefully wash the root under running water.

2. Cut the root into thin circles. Once again, rinse well and spread on paper towels. Blot excess moisture - the circles should be dry.

3. Now cut the circles into strips. We try to cut thinner so that the chips are well fried.

4. In the cauldron, heat the oil over medium heat. When it gets hot, put the root cut into strips in batches into it and fry until golden brown and crisp.

5. We put the finished chips on a paper towel to absorb excess oil.

6. Then put the chips in a large bowl, sprinkle with salt and chili pepper powder, mix gently. Pepper can not be sprinkled - the chips themselves are very tasty. In this matter, we focus on our own taste.

7. Chips can be served to the table or transferred to an airtight container - absolutely dry! Snacks can be stored in such a container for a week without losing their properties.

Bon appetit!