4 Serves
91 Mins
7 g
50 g
7 g
In a large mixing bowl, combine the tapioca flour with hot water and a pinch of salt to form a smooth, pliable dough.
Ingredients, vitamins, and health benefits
Tapioca Starch
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
170 mg / 4,700 mgSodium
956 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Roll the dough out thinly on a flat surface using a rolling pin and cut into desired chip shapes.
Allow the cut chips to air dry for 15 minutes to ensure a crispier texture when fried.
Heat the vegetable oil in a heavy-bottomed pot or deep-frying pot to 175°C.
Carefully drop the chips into the hot oil and fry until they puff up and turn golden, then remove with a slotted spoon.
Drain the excess oil on paper towels and season immediately with salt and pepper.
Hot Water
Salt
Tapioca Flour
Salt And Pepper
Vitamin A
0 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
170 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13
g34
g5
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g