First peel off the skin of tapioca and wash it well. Cut it into roundels of ~2mm in thickness. Stack a few roundels and cut them into equal sized thin matchsticks.

Meanwhile heat oil for deep frying. Once hot, set the flame on medium. Fry these prepared tapioca chips in batches until they are golden brown and crisp. It is important to fry them slowly so that they are crisp and not soggy.

Strain them off and place them on a kitchen tissue.

Finally sprinkle salt and red chilli powder, mix well.

Store in an air tigh container for upto a week.