AIR FRIED TAPIOCA CHIPS (NO OIL)
- Serving: 15 g
- Calories: ~25 kcal per 15 g
Ingredients
- 1 small fresh tapioca/cassava root
- Salt (for boiling + seasoning)
- ½ tsp garlic powder (optional)
- ½ tsp chilli powder (optional)
- Freshly ground black pepper
- Chaat masala (optional)
- Any dry masalas of your choice
- Examples: peri peri | paprika | pepper garlic | sour cream onion seasoning | mango chilli powder | chatpata masala
Calories
- 15 g cooked crispy chips = 60-70 calories
- P.S: Avoid too much of it as it has high glycemic (92) spikes insulin.
MEDHOD
01
Choose fresh tapioca
- This is the most important step.
- The tapioca must be freshly bought.
- When you cut or break it, it should be bright white inside.
- If it is slightly old, the chips usually:
- do not become properly crispy | taste slightly stale | turn chewy instead of crunchy
- So always ensure it is fresh and white inside.
02
Slice very thin
- Slice the tapioca into very thin chips.
- The thinner the slice, the crisper it is.
03
Boil with salt
- Parboil the slices for 3–4 minutes.
Important:
- Add the salt while boiling itself.
- This helps the seasoning stick later because we are not using any oil.
- Without this, dry masalas may not coat well.
- Drain well after boiling.
04
Season
- Once drained, sprinkle any dry masalas of your choice.(Refer to the ingredients mentioned above)
05
Air fry
- Preheat the air fryer for 5–10 minutes first.
- Then place the slices in a single layer.
- Start at around 100 degrees
- After a few minutes, reduce to 80°C.
- There is no fixed roasting time.
- Keep checking every few minutes. Keep tossing it.
- The key is to watch the chips, not the clock.
They should become:
- slightly dry
- lightly golden
- just a little brown
Final Tip (Very Important)
They should become:
- Once you take them out, let them cool for a few minutes.
- Very often, they become much crispier after cooling.
- So don’t judge the texture immediately.
- Cooling is what usually gives them that final crunch.