Kappa chips
Kappa chips, from above
VegVeganKerala

Kappa chips

Thin tapioca slices fried crisp in coconut oil. Kerala's other chip, every bit as addictive.

40 minTime
1 gProtein each
mildSpice
Kappa country2 chapters · 1 min read

Make it your way

Grandma's wayKerala kappa chips.
The original
224kcalsame
1 gproteinsame
2 gfibresame
40minutessame

Kappa chips.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Tapioca2 medium roots, peeled
Coconut oilfor frying, about 4 tbsp absorbed
Saltdissolved in 2 tbsp water
Turmeric (ground turmeric)a pinch
Red chilli powder (indian red chili powder)1 tsp (for spicy version)

Method

4 steps
  1. 1Peel tapioca, remove the thick skin and slice very thin into cold water.
  2. 2Drain and pat completely dry.
  3. 3Fry in batches in hot coconut oil; sprinkle a little salt water into the oil as they near done.
  4. 4Drain, toss half with chilli powder if you like.
Serve it like this

Serve in a bowl with tea. Store airtight.

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Make it a meal

What goes with Kappa chips: a bread or rice, a side, something to drink and something sweet.

On the side Beans thoran20 min
On the side Olan35 min
A little snack Banana chips45 min
A little snack Parippu vada40 min
To drink Masala chai10 min
To drink Sulaimani chai10 min
Something sweet Ada pradhaman60 min
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