Tapioca Salted, a beloved snack in Kerala and other parts of South India, refers to thin, crispy chips made from the humble cassava root (Manihot esculenta), locally known as Kappa or Maravalli Kilangu. These chips are prepared by peeling, thinly slicing the raw tapioca tubers, and then deep-frying them in hot oil (often coconut oil in Kerala) until they achieve a delightful golden-brown crispness. Finally, they are seasoned generously with salt, and sometimes a hint of chili powder, to create a savory, crunchy, and addictive treat. Its satisfying crunch and simple yet flavorful profile make it a popular accompaniment to tea or coffee, or simply enjoyed as a standalone snack.

Nutritional Facts (Approximate per 100g of salted tapioca chips – values can vary based on oil used and processing):

Calories: ~490-550 kcal (High, due to frying)
Total Fat: ~25-35g (primarily from frying oil, can be high in saturated fat if coconut oil is used)
Saturated Fat: ~18-25g
Carbohydrates: ~60-70g (mostly starch)
Dietary Fiber: ~1-3g
Protein: ~1-2g
Sodium: High (due to added salt, typically 500-1000mg or more)
Vitamins/Minerals: Very low, trace amounts of some minerals (e.g., Calcium, Iron) from the original tapioca.

7 Key Highlights:

Kerala’s Beloved Snack: A quintessential, traditional fried snack from the heart of Kerala cuisine.
Crispy Texture: Known for its satisfying, firm crunch when perfectly fried.
Simple Salty Flavor: The primary seasoning is salt, enhancing the natural taste of tapioca.
High Energy Source: Primarily composed of carbohydrates, providing quick energy (but also high calories).
Gluten-Free: Naturally free of gluten, making it suitable for those with gluten sensitivities.
Versatile Snacking: Enjoyed on its own, with tea, or as a crunchy side to meals.
Deep-Fried Indulgence: A savory treat, often fried in coconut oil, contributing to its distinct regional taste