Seaweed Flavored Tapioca Chips

RECIPE

Servings 10 | Prep Time 30 minutes, then 8+ hours drying, then frying| Total Time 2 +hours of cooking

INGREDIENTS 

400 gms Large Tapioca Pearls (I used Reese Large Pearl Tapioca/ 7 oz bags)

8 cups cold water

6 Cups Water

2 sheets of Seaweed, pulverized.

1 tsp fine pink Himalayan salt for seasoning.

Canola Oil for Frying – 390 degrees.

DIRECTIONS

1. In a pot filled with 8 cups of water, soak the tapioca pearls for approximately 8 hours overnight.

2. In the morning, rinse the soaked pearls and drain them.

3. Bring 6 cups of water and 2 tsp salt to a rapid boil.

4. Add the pre-soaked tapioca pearls.

5. Stirring frequently, so that the pearls do not stick to the bottom of the pan, cook the tapioca pearls for about 15-20 minutes, until translucent.  The pearls will start to disintegrate a bit, and the liquid will become gel-like, but that is okay.   If the mixture becomes too thick, you can add a little more water while they cook.

6. Remove from stove top. 

7. Line 2 large cookie sheets with silicone mats (or parchment paper).

8. Using a fork, mix the pulverized seaweed into the cooked tapioca pearls.

9. Using a large spoon, drop 1 Tablespoon size spoonfuls of the tapioca gel onto the mats and spread out to form 2 inch circles.

10. Set the oven to 170 degrees F and place the cookie sheets into the oven.

11. Keep the sheets in the oven until the tapioca disks are completely hardened.  Rotate the sheets, as necessary. This will take 6-8 hours, but is important.

12. Once the disks are completely dried, prepare a deep pot with 3 inches of oil and bring to 375 degrees.

13. Place only 2-3 dried disks into the oil at a time, as they will puff up and cook very quickly.  Have a long-handled utensil ready to flip them and remove them from the oil and place onto a paper towel lined tray as soon as they puff up.

14. Sprinkle with salt, to taste.

Note: If you don’t end up eating them all, they will store well in air-tight container.

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Vinegar & Salt Variation

2 cups water

1 ½ cups White Vinegar

½ cup Red Wine Vinegar

2 tsp. salt

1 Tbsp. sugar

1. In a pot filled with 8 cups of water, soak the tapioca pearls for approximately 8 hours overnight.

2. In the morning, rinse the soaked pearls and drain them.

3. Mix the water, vinegars, salt and sugar together and bring to a rapid boil.

4. Continue with Steps, outlined above, and follow instructions for drying and frying the chips.