The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe ... (CAUTION: hot oil can be dangerous.

3. Pat dry the tapioca with clean kitchen towel. 4. Heat oil in kadai. Using a sharp mandolin slicer, slice the tapioca over hot oil. Chips will be light and you will hear the crispness while stirring ...