Addictive Crispy Cassava Chips – Tapioca Chips

July 11, 2026

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Last updated on: July 11, 2026 by Aarthi

Tapioca Chips Recipe, also known as Cassava Chips or Yuca Chips, is a very simple recipe that you can prepare in case of a sudden snack attack. All you need is tapioca and seasonings to make these addictive, crunchy chips.

Tapioca chips (cassava chips) recipe

If you like to make your own chips, you will enjoy this recipe for cassava (yuca) chips. They make a great after school or game night snack. Cassava chips are delicious simply sprinkled with salt, but even better if served with salsa or hummus.

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We use tapioca to prepare a variety of dishes like this Tapioca Kootu, Tapioca Samosa, Kappa Biryani and Tapioca Puttu.

About tapioca chips

Tapioca chips are also known as cassava chips or yuca chips. They are a popular South Indian snack made from fresh tapioca. It is peeled, sliced and fried. So simple and easy.

You should choose large, firm and fresh tapioca for the best taste. The longest part is peeling the skin. You can use a knife and peel completely. Once peeled, soak them in cold water to remove excess starch.

Now finely slice the tapioca using a sharp knife or a mandolin. You can cut them into slices or thin fries shaped like fries. We call this Kuchi Vathal.

The next important part is oil. Use unflavored oil like peanut oil or sunflower oil. It must be very hot to get crispy chips. Drop the cassava slices into the hot oil in batches and fry until crispy. Do not overfill the oil.

Now it’s time to season the chips. I like to only use salt, chili powder or pepper powder right after they come out of the oil. So that the spices stick to the chips. The chips should be allowed to cool completely before serving. So it gets crispy.

If you love making homemade potato chips, then making cassava chips takes it to the next level. Yuca or Tapioca chips are truly addictive.

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Ingredients

Tapioca/Cassava/Yuca – You should choose large, firm and fresh tapioca for best taste. It also fries better.
Oil – it is best to use a flavorful oil with a high smoke point such as vegetable oil, canola oil or sunflower oil.
Seasoning – Salt, red chili powder, black pepper powder or spices can be used.

Step by step pictures

1)Take fresh tapioca, cut the top and bottom to remove the stem slightly. Now cut the tapioca into 2-3 portions so that it is easy to handle. Now take a portion and use the knife to make a cut on the tapioca. Carefully lift the skin using the knife, it will simply peel off easily.

2) Peel all the skin from the tapioca in the same way. Dip it in a bowl of cold water. Remove it from the water and dry them well with a clean cloth.

3) Slice them thinly. You can use a knife or mandolin to slice them.

4) You can even cut them into thin French fries. We call this form Kuchi Vathal.

5)Now the tapioca is thinly sliced.

6) Heat oil for frying. Drop some sliced chips into the hot oil and fry until crispy and golden.

7) The bubbles in the oil should subside, that’s when you’ll know you’ve fried it enough.

8) Drain them using a slotted spoon in the hot oil.

9) Drain them in a colander covered with absorbent paper.

10) Now sprinkle salt and chilli powder.

11) Mix well and serve.

11)Now I also fry the kuchi vathal.

12) Drain them using a slotted spoon and add them to a plate lined with absorbent paper.

13) Add to a bowl, sprinkle with salt and chili powder. Mix well.

14)Let them cool completely and store them in a container.

Expert advice

To get the best possible chips, the cassava (yuca) slices should be paper-thin.
Use a vegetable cutter or mandolin to keep the slices thin and uniform for good frying. The thinner you slice the chip, the crispier it becomes.
Make sure the slices are dry before putting them in the hot oil. Make sure to fry them well so that they become crispy.
You can add black pepper powder instead of chili powder.

Service and storage

You can cool these chips completely. Store them in an airtight container at room temperature for up to 10 days. Enjoy with salsa or hummus.

📖 Get the recipe

Tapioca Chips Recipe (Cassava Chips, Maravalli Kizhangu Vathal)

Preparation time 10 minutes

Cooking time 30 minutes

0 minutes

Total duration 40 minutes

Course Snacks

Kitchen Indian

Servings 4 servings

Calories 2 kilocalories

Equipment

Pot and slotted spoon

Mandoline slicer or knife

Video

Nutrition

Nutrition Facts

Tapioca Chips Recipe (Cassava Chips, Maravalli Kizhangu Vathal)

Amount per serving

% daily value*

*Percent Daily Values are based on a 2,000 calorie diet.

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