Kappa shaved paper-thin and fried to a titanium crunch — the chips that make you understand why Kerala fights over tapioca at all. Chili powder on half the batch, plain on the other.
Prep 15 min Cook 15 min Serves 4 Easy
Ingredients
🧂Salt1.25 tsp
🫙Coconut Oil2 cups, for frying
🥬Cassava2 medium, peeled
Optional extras
🌶️Red Chili Powder1/2 tsp
Instructions
1
Peel cassava and slice very thin on a mandoline.
2
Rinse slices in cold water; dry well.
3
Fry in coconut oil on medium-high, few at a time.
4
Fry till white turns ivory and edges lift.
5
Dust with salt, or chili-salt for the spiced half.
Chef's tip
Dry the slices properly — wet cassava spits violently in hot oil.
