Kuchi chips, crispy addictive snack (cassava/ kappa kizhangu)

Kuchi chips is made with tapioca also known as kappa or cassava in common. It is very addictive snack.
BEFORE YOU MAKE THE CHIPS:
Make sure you have a good sharp mandoline slicer with thick opening. Thin ones will not work.
Your slices should be thick so that you get match stick like chips. If they are thin, it will curl up and also get browned fast.
⚠ Always be careful while slicing. Use a mandoline slicer with a gripper to hold the kizhangu. Otherwise, there are high chances of slicing your finger or hand! ⚠
So I suggest beginners in kitchen to stay away from this and only for those who have experience handling the mandoline slicer carefully.

WHY ONE SHOULD USE MANDOLINE SLICER INSTEAD OF KNIFE?
Because it is easy and gives more consistent shape and size if the slicer is really good. Mine is broken at one side so I could not get even thickness. But the wooden one we get in India with adjustable iron blade is perfect for this.

Choose young tapioca without any thick root fiber in middle.

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