If you enjoy snacks that are both gluten-free and satisfying, tapioca gives you plenty of choices. From light chips to crunchy crackers and filled puffs, there’s something for every craving.
Tapioca Chips: Thin, Crispy, and Great with Dips
You can make your own tapioca chips by slicing firm tapioca dough into thin rounds and frying or baking them until crisp. Sprinkle with salt or spices like paprika, garlic, or chili powder for extra flavor. They’re light and crunchy, making them perfect for dipping into hummus, guacamole, or yogurt-based sauces. If you prefer baked snacks, this version gives you that satisfying crunch without the oil. Store leftovers in an airtight jar and enjoy throughout the week.
Related: The Numerous Tapioca Recipes to Try
Tapioca Crackers: Easy to Bake and Full of Flavor
These crackers start with a simple mix of tapioca flour, water, and seasonings. Roll the dough thin, cut into shapes, and bake until golden and crisp. You can add herbs like rosemary or thyme, or even stir in some nutritional yeast for a cheesy touch. For more texture and nutrients, press in sesame, flax, or sunflower seeds before baking. These gluten-free crackers go well with soups, salads, or just on their own as a crunchy snack.
Savory Tapioca Puffs: Crispy Outside, Warm Inside
These bite-sized puffs begin with tapioca flour and water, mixed into a smooth dough. Add your favorite fillings—cheese, mashed vegetables, or ground meat—and shape into small rounds. Bake or fry until the outside turns golden and the inside stays soft. Serve them warm for the best texture and taste. You can season the dough with herbs or chili flakes to match your filling. These are perfect for parties, movie nights, or anytime you want something warm and satisfying.
I am Chimeremeze, a certified cassava farmer, processor and exporter. Also a writer and researcher with deep-rooted experience in processing, consuming, and utilizing locally produced cassava products, including cassava flour, tapioca flour and starch, garri, fufu, fried cassava balls, abacha, cassava chips, and more. Growing up in a community where cassava farming is a way of life, we have mastered its cultivation, processing, and sustainability, making it an essential part of our heritage.
My passion for the cassava plant and its countless benefits drives my research and writing, shedding light on its significance to West Africa and beyond. I also explore the impact of palm oil, another cornerstone of African agriculture, and how it continues to shape economies, diets, and traditions across the continent and the world.