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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.
Prep Time10 mins
Cook Time15 mins
Course: Snack
Cuisine: Indian
Servings: 3


  • 1 Tapioca / cassava medium sized
  • ½ tsp Red chilli powder
  • Salt as needed
  • Oil to deep fry


  • 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.



  • 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.