Peel the skin off from tapioca and wash it under running water. Let it dry. Using a sharp chips grater, slice the tapioca in to thin chips.

Next heat enough oil in a heavy bottom wok, when oil temperature is perfect (Like when you drop a slice, it should immediately raise to the surface), drop a batch of chips in to oil. Reduce flame and fry till the chips turn crisp. Once done, remove from oil using slotted ladle.

Drain the chips on a kitchen tissue paper. Sprinkle salt and chilly powder over it. Yummy home made tapioca chips are ready to munch.

Choose a grater which is sharp because tapioca is bit hard to grate.

Immersing the grated chips in water isn't necessary.

The oil temperature is very important to get the crispy chips.

While droping the chips, the oil should be hot. And when they are frying, flame should be reduced otherwise the chips become brown immediately.

If you drop the chips in to less hot oil, chips would turn soggy.