During religious fasts and abstinence, store-bought fried snacks or chips can be harmful to health, and it is impossible to guarantee compliance with fasting rules in their preparation. In such conditions, homemade potato and tapioca chips made from a pure recipe are an excellent alternative.
These chips are not only very tasty and light but also simple to prepare. The advantage is that after proper drying, they remain absolutely fresh and do not spoil throughout the entire year. Below is the simplest instruction for making them.
The following ingredients are needed for preparation: tapioca — 1 cup (soaked in water overnight or for 4-5 hours); potatoes — 3-4 medium ones (peeled and boiled); rock salt — to taste; cumin or fennel — 1 teaspoon; chili flakes or ground black pepper — 1 teaspoon; finely chopped green dill — a little; water — about 5-6 cups for boiling the tapioca; plastic sheet or polyethylene — for laying out the chips.
Preparing the Tapioca and Potatoes
First, place the soaked tapioca in a large pot with 5-6 cups of water and put it on the stove to boil. Cook it until the tapioca becomes transparent. Simultaneously, thoroughly mash or puree the boiled potatoes so that no lumps remain.
Mixing the Ingredients
After the tapioca is ready, turn off the heat and add the mashed potatoes to it. Then mix in the rock salt, cumin or black pepper, and green dill, thoroughly mixing all components. The mixture should be allowed to cool slightly.
Laying Out the Chips or Papadums
Spread a clean plastic sheet or polyethylene in a sunny spot. Then, wetting your hands with a small amount of water, take small portions of the mixture, similar to balls, or use a spoon to distribute them in the shape of small chips on the plastic.
Drying Process
These chips must be dried well in bright sunlight for two to three days. When they start to easily detach from the bottom, they need to be turned over and dried on the other side.
Storage
When the chips are completely dry and hard, they should be placed in an airtight container. They will remain fresh and crispy throughout the year. During the fast, they can be fried in hot oil and enjoyed.
When preparing the chips, pay attention to the quality of the potatoes to ensure there are no lumps, otherwise, they may break in half when laid out. Regarding storage, on rainy days, it is recommended to place a small piece of salt wrapped in cotton cloth in the container to prevent moisture ingress.
