Tapioca Chips
Snek • Malaysia
How to Make Tapioca Chips (Traditional & Healthy Version)
Tapioca Chips, known locally as 'kerepek ubi kayu', are a beloved Malaysian snack enjoyed across the country, especially in South Indian communities. This crispy, light treat is made from thinly sliced tapioca roots, seasoned with a blend of salt, spices, and sometimes local ingredients like pandan or lemongrass for an aromatic twist. In Malaysia, tapioca is a staple crop, integrated into both everyday meals and festive snacks. The chips are typically deep-fried, but healthier versions use air-frying or baking to cut down on oil without sacrificing crunch. The taste of tapioca chips is subtly sweet, earthy, and enhanced by the spices added during preparation. They are perfect for sharing during gatherings, festive occasions, or as a midday snack. The multicultural nature of Malaysian cuisine allows for creative seasoning, reflecting influences from Malay, Indian, and Chinese culinary traditions. Tapioca chips are a great alternative to potato chips, offering a unique flavor and texture that appeals to all ages. Their versatility and cultural significance make them a staple in Malaysian snack culture, celebrated for their simplicity and satisfying crunch.
Bahan-bahan(untuk 1 bowl (about 50g per serving))
- 300g Tapioca root (ubi kayu)
- 1 tsp Sea salt (garam laut)
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1/2 tsp Chili powder (serbuk cili) - pilihan
- 1 leaf Pandan leaf (daun pandan, for aroma) - pilihan
- 10 leaves Curry leaves (daun kari) - pilihan
- 2 tbsp Vegetable oil (minyak sayur, for air-frying or baking)
- 1 stalk Lemongrass (serai, finely chopped) - pilihan
- 1/4 tsp Black pepper (lada hitam) - pilihan
- 1/4 tsp Garlic powder (serbuk bawang putih) - pilihan
Arahan
- 1
Peel the tapioca root (ubi kayu) and rinse thoroughly. Slice into thin, uniform chips using a mandolin or sharp knife.
5 minutes
Uniform thickness ensures even cooking and crispiness.
- 2
Soak the tapioca slices in cold water for 10 minutes to remove excess starch, then drain and pat dry.
10 minutes
Drying the chips prevents oil splatter and helps them crisp up.
- 3
Toss the dried tapioca slices with sea salt, turmeric powder, and chili powder. Add chopped curry leaves, lemongrass, and pandan leaf for extra aroma.
3 minutes
Mix spices evenly for consistent flavor.
- 4
Lightly brush vegetable oil over the chips or spray with cooking oil. Arrange the chips in a single layer on a baking tray or air fryer basket.
2 minutes
Don’t overcrowd the tray for maximum crispiness.
Kenapa hidangan ini sihat
This recipe is health-conscious thanks to air-frying or baking, which drastically reduces oil and calories. Tapioca root is low in fat and rich in fiber, supporting digestive health. The chips are naturally free from gluten and dairy, accommodating various dietary needs. Seasonings like turmeric and curry leaves not only boost flavor but also add anti-inflammatory properties. Enjoying these chips supports weight control and overall wellness.
Tapioca chips are naturally gluten-free and vegetarian, providing a source of complex carbohydrates for energy. They contain dietary fiber, potassium, and manganese. Using minimal oil and baking or air-frying reduces saturated fat content, making them lighter than traditional deep-fried snacks. The addition of turmeric and curry leaves offers antioxidants and anti-inflammatory benefits, while lemongrass and pandan provide essential vitamins. These chips are suitable for those seeking a healthier snack option, with balanced macros and micronutrients.
Petua
- 💡Tip 1: Slice tapioca as thinly as possible for maximum crunch.
- 💡Tip 2: Use a salad spinner to dry chips quickly after soaking.
- 💡Tip 3: Experiment with local herbs like daun pandan and daun kari for unique Malaysian aromas.
Penyimpanan & hidangan
Store cooled chips in an airtight container at room temperature for up to 2 weeks. Keep away from moisture for best crispiness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
