Sweet potato and cassava are two roots crops that are cultivated in all parts of the Philippines. In some areas of the country, it is eaten almost daily as substitute for rice.
Cassava, also called manioc, mandioc or yuka, is an edible tropical plant that yields tuberous roots from which cassava flour, tapioca (laundry starch), or even an alcoholic beverage can be derived.
How to Make Tapioca Chips
Most of the snack items popular in the market do not have much nutritional value, hence the term junk food. Most in fact contain food preservatives to enhance their flavor and lengthen their shelf life.
Root crops like cassava can be made into nutritional and affordable snacks, Tapioca chips is one such nutritional and inexpensive snacks.
- 2 kilos fresh cassava
- 600 ml cooking oil
- sugar solution prepared from mixing 2 cups sugar and 250 ml water
Materials and utensils
- vial thermometer
- a piece of katsa cloth
- small mixing bowl
- wooden ladle
- kitchen knife
- oil strainer
- frying pan
- slicer (may be ordered from fabrication companies)
- Wash the fresh cassava tubers with water to thoroughly remove dirt and mud. Put in strainer.
- Peel after thorough washing.
- Was the peeled cassava and place back in strainer.
- Slice thinly crosswise. Make sure the chips are evenly sliced and not thicker than 1.0-1.5 mm. Uniform sizes and thickness ensures even cooking.
- Wash the cassava chips. Spread on tray.
- Preheat oil in frying pan until it reaches 160°C.
- Put some tapioca chips in strainer, and deep fry for 3-5 minutes.
- Stir the chips around the strainer while being fried to ensure even cooking. Tapioca chips are cooked when bubbles in the cooking oil disappear.
- Remove strainer with tapioca chips from frying pan.
- Spread tapioca chips on a piece of clean katsa cloth or any absorbent materials to drain excess oil.
- Continue frying until the rest of the chips are cooked. Be sure to maintain oil temperature at 160°C.
- Set aside to cool and prepare the sugar solution.
- Put sugar in mixing bowl. Gradually add water, stir until sugar and water are thoroughly mixed.
- Soak the tapioca chips in the sugar solution. Put back chips in strainer to drain.
- Fry sugar coated tapioca chips in oil. Make sure oil temperature is maintained at 160°C.
- Remove chips from oil. Drain excess oil and spread chips on piece of katsa cloth.
- Pack cooled chips. From 2 kilos fresh cassava, one can make 20 30-gram packets of tapioca chips.