TAPIOCA CHIPS
Ingredients:
100 grms tapioca cleaned ( choose small round ones )
Little salt dissolved in water
Oil for frying.
Method:
Clean and remove the dark outer skin of the tapioca.
Heat enough oil for frying in a wok.
Using a vegetable slicer, slice the tapioca directly into the oil.
Deep fry the tapioca slices for 5 minutes or until the sides are
slightly golden in colour. Do not over crowd them.
Add 1 tsp of salt water, to the first batch, and then reduce the,
quantity slightly for the following batches.
Since the salt is absorbed by the chips, only a little will remain in the oil.
The tapioca chips will become hard if you over fry them.
Chips will not be crispy when hot. You need to cool them a bit.
The colour will be good white with slightly golden brown sides.
Drain it from oil and keep it in paper towel to remove excess oil.
Store in an air tight container after it is cold.
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