Kuchi chips is made with tapioca also known as kappa or cassava in common. It is very addictive snack. Full video recipe.
As I have mentioned in my tapioca chips post, this is my most favorite snack in my hostel days. It will be so addictive that we can’t stop munching it. Though chips and this are made the same way, I some how feel this is super flavorful and more tasty. I don’t know why. Last month, while I was browsing found this video by chance.
I liked the technique a lot and wanted to try when ever I buy kuchi kizhangu. First tried with a small piece of the kizhangu and loved it. Though I could not get the same exact size like how I saw in the video, this was tasting exactly like the one I used to eat. If I had a good mandoline slicer like the one in the video, I can recreate the same.
Before you make the chips:
- Make sure you have a good sharp mandoline slicer with thick opening. Thin ones will not work.
- Your slices should be thick so that you get match stick like chips. If they are thin, it will curl up and also get browned fast.
- ⚠ Always be careful while slicing. Use a mandoline slicer with a gripper to hold the kizhangu. Otherwise, there are high chances of slicing your finger or hand! ⚠
So I suggest beginners in kitchen to stay away from this and only for those who have experience handling the mandoline slicer carefully.
Are videos more your thing?
Check out how to make kuchi chips in this quick video.
Why one should use mandoline slicer instead of knife?
Because it is easy and gives more consistent shape and size if the slicer is really good. Mine is broken at one side so I could not get even thickness. But the wooden one we get in India with adjustable iron blade is perfect for this.
How to choose Maravalli kizhangu/ kappa/kuchi kizhangu/ cassava/ Tapioca ?
Choose the one that is almost of even thickness for best results as it will give equal broad slices. It will be easy to stack it and then make into match sticks.
Also choose a tender one without any thick root/ fibre running in the middle as it might make it difficult to slice.
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Crispy Kuchi chips
Ingredients
- 1 Tapioca / cassava medium sized
- ½ tsp Red chilli powder
- Salt as needed
- Oil to deep fry
Instructions
- Wash and cut the kuchi kizhangu into equal length logs. Divide into two. Peel off the skin (brown+ pink layers) using a spatula.
- Wash the kizhangu well to get rid of any dirt. Slice carefully in a sharp slicer into thick slices.
- As you slice, stack the slices uniformly. Once you gather all slices from that piece,
- Hold the slices perpendicular to the slicer and slice to get match sticks shaped tapioca.
- Repeat to finish. Heat enough oil to deep fry in a kadai.
- Add the tapioca match sticks in sprinkled way.
- Once bubble reduce slightly and the bubble noise reduces, put the flame to low or medium.
- Deep fry until the bubbles and sound stops completely. Take care not to let it too brown.
- Repeat to finish. Once done, drain over paper towel.
- Sprinkle salt and chilli powder to serve.
Video
Notes
- Always be careful while slicing.
- Choose tapioca that are tender to avoid the fibre running along the middle which will make slicing difficult.
- Don’t fry in too hot oil. While you drop in oil, let it be hot. After few seconds, cook in medium or low flame for crisp results.
- Use a sharp mandoline slicer.
- Save any un used sliced towards end, fry it all in a separate batch.
- While it is hot itself, sprinkle required salt and red chilli powder. Toss well. It will coat evenly.
Kuchi chips method:
- Wash and cut the kuchi kizhangu into equal length logs. Divide into two. Peel off the skin (brown+ pink layers) using a spatula. Refer this video on how to peel tapioca in detail. Wash the kizhangu well to get rid of any dirt.
- Slice carefully in a sharp slicer into thick slices. As you slice, stack the slices uniformly.
- Once you gather all slices from that piece, hold the slices perpendicular to the slicer
- Slice to get match sticks shaped tapioca. Repeat to finish.
- Heat enough oil to deep fry in a kadai. Add the tapioca match sticks in sprinkled way. Once bubble reduce slightly and the bubble noise reduces, put the flame to low or medium.
- Deep fry until the bubbles and sound stops completely. Take care not to let it too brown. Repeat to finish. Once done, drain over paper towel.
- Sprinkle salt and chilli powder to serve.
Notes
- Always be careful while slicing.
- Choose tapioca that are tender to avoid the fibre running along the middle which will make slicing difficult.
- Don’t fry in too hot oil. While you drop in oil, let it be hot. After few seconds, cook in medium or low flame for crisp results.
- Use a sharp mandoline slicer.
- Save any un used sliced towards end, fry it all in a separate batch.
- While it is hot itself, sprinkle required salt and red chilli powder. Toss well. It will coat evenly.
Enjoy your snack time with these addictive kuchi chips. Stays fresh for 10 days. Store in airtight jar.
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