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4.5 from 2 votes

Tapioca chips

Tapioca chips, maravalli kizhangu (kilangu) chips, learn how to make at home easily at home with steps and quick video.
Prep Time15 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Servings: 2 cups


  • 1 tapioca
  • Oil to deep fry
  • Salt as needed
  • Red chilli powder as needed


  • Take tapioca, slit the skin by running knife holding it lengthwise. Cut into two. Using a flat spatula, tear off the skin. The thick layer should be taken out.
  • Wash well and keep immersed in water for 15 mins.
  • Pat dry the tapioca with clean kitchen towel.
  • Heat oil in kadai. Using a sharp mandolin slicer, slice the tapioca over hot oil.
  • Once sound and bubbles reduce, stir well and cook in medium flame.
  • Give some time for the sound and bubble reduce completely. Edges will turn golden in colour.
  • Chips will be light and you will hear the crispness while stirring. Drain from oil and repeat to finish.
  • You can also slice the tapioca in a plate and drop in oil instead of directly doing it. But do not keep sliced tapioca for so long. Just simultaneously while one batch is getting fried.
  • Once all the chips are done, sprinkle required salt and red chilli powder. Toss well to coat.



  • Choose tender part of the tapioca to avoid the strand in the middle which makes it difficult to slice.
  • If in-case the tapioca is having the middle strand, you can divide the tapioca into two halves, take out the strand and try slicing. 
  • Cook in medium flame to ensure the chips turn crispy and doesn't turn dark brown. 
  • If you take out chips earlier before it is done, it turns hard later as it cools down.