Tapioca Chips


Using a Japanese mandoline, slice the tapioca thinly but not paper-thin. Pat dry the tapioca slices with paper towel.

Heat the oil on moderate heat, fry the tapioca slices in small batches until golden brown. Drain on paper towel and sprinkle with sea salt.

Tapioca Roots, peeled
Canola Oil, for deep-frying
Sea Salt


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