Ingredients
152 g | water |
44 g | tapioca starch |
880 g | vegetable oil |
50 g | Old Bay seasoning |
⅔ cup water |
⅓ cup tapioca starch |
1 quart vegetable oil |
¼ cup Old Bay seasoning |
Essential Equipment
- Reusable Silicone Pan Liner
- Digital Thermometer
- Digital Kitchen Scale
Instructions
- 152 g water
- 44 g tapioca starch
- Working quickly, using rubber spatula, transfer tapioca mixture to prepared sheet and spread into thin, even layer that covers pan liner, wetting spatula as needed to limit sticking. Turn off oven and let oven cool with door shut for 10 minutes.
- Transfer sheet to oven and let dry until tapioca pulls away from pan liner, 1½ to 2 hours. Peel tapioca sheet off pan liner and flip over. Return sheet to oven and let dry until tapioca sheet is firm but still slightly pliable, about 1 hour longer.
- Let tapioca sheet cool completely, then break into rough 2- to 3-inch pieces. (At this point, chips can be stored in airtight container for up to 1 week.)
- 880 g vegetable oil
- 50 g Old Bay seasoning
Instructions
- ⅔ cup water
- ⅓ cup tapioca starch
- Working quickly, using rubber spatula, transfer tapioca mixture to prepared sheet and spread into thin, even layer that covers pan liner, wetting spatula as needed to limit sticking. Turn off oven and let oven cool with door shut for 10 minutes.
- Transfer sheet to oven and let dry until tapioca pulls away from pan liner, 1½ to 2 hours. Peel tapioca sheet off pan liner and flip over. Return sheet to oven and let dry until tapioca sheet is firm but still slightly pliable, about 1 hour longer.
- Let tapioca sheet cool completely, then break into rough 2- to 3-inch pieces. (At this point, chips can be stored in airtight container for up to 1 week.)
- 1 quart vegetable oil
- ¼ cup Old Bay seasoning