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Home » RECENT POSTS » Kuchi chips recipe, Crispy cassava finger chips

Kuchi chips recipe, Crispy cassava finger chips

February 2, 2021 by Raks Anand Leave a Comment / Jump to Recipe

kuchi-chips-recipe

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.

kuchi-chips

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.

GOES WELL WITH

  • Masala chai
  • Filter coffee
  • Ginger lemon tea

RELATED POSTS

  • Kappa vada
  • Maravalli kizhangu adai
  • Tapioca murukku

Browse over 200 plus Snack collection from my blog.

kuchi-chips-recipe
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Crispy Kuchi chips

Kuchi chips is made with tapioca also known as kappa or cassava in common. It is very addictive snack. Full video recipe.
Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 3
Cup measurements

Ingredients

  • 1 Tapioca / cassava medium sized
  • 1/2 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:

  1. 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.
    tapioca-peeled
  2. Slice carefully in a sharp slicer into thick slices. As you slice, stack the slices uniformly.
    step2-slice
  3. Once you gather all slices from that piece, hold the slices perpendicular to the slicer
    step3-julienne
  4. Slice to get match sticks shaped tapioca. Repeat to finish.
    step4-match-stick
  5. 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.
    step5-fry
  6. 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.
    step6-drain
  7. Sprinkle salt and chilli powder to serve.
    step7-ready

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.

how-to-make-kuchi-chips

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Filed Under: RECENT POSTS Tagged With: cassava, kuchi chips, tapioca recipes

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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