Bengaluru Tapioca Chips
Bengaluru Tapioca Chips
Weight:
- Made at Place of Origin
- Clean Simple Ingredients
- First Oil Produce
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There's a rhythm to how Bengaluru snacks. Unhurried. Precise. A cup of filter coffee, a paper cone of tapioca chips, an evening that asks nothing of you.
Tapioca, called kappa in Karnataka and Kerala, has been a South Indian staple for generations. In Bengaluru's old-city homes, tapioca was sliced thin, dried, and fried until it blistered into the crispiest chip imaginable. Light in the hand, loud in the bite. The kind of snack that has never needed marketing because it has always been right.
Our Bengaluru Tapioca Chips are made in the city's tradition — thin-sliced, lightly salted, fried without palm oil. The starch of the tapioca creates a chip that snaps differently from potato — cleaner, lighter, with a subtle earthiness underneath the salt. Once you understand the difference, the potato chip begins to feel like a compromise.
No palm oil. No artificial preservatives. Just tapioca, oil, and salt. Simple on purpose.
With filter coffee, obviously. But also alongside rice and sambar, crumbled over coconut chutney, or straight from the pack somewhere between Bengaluru and Mysuru.
Shelf life: 120 days from manufacture. Store sealed, away from moisture.
