Tapioca Pearl Crackers Recipe

[@robertpaik]

adding a little more water during the spreading and dehydrating phase will allow you to spread them easier, thinner, and more evenly. will add another hour or 2 to the dehydrating phase though. you can also layer another sheet of parchment on top and roll with a bottle/rolling pin. bake with the sheet, remove halfway through once it releases.

[@sherrirowan5049]

I love your artistry. And you’re always so kind and upbeat. Thank you so very much for sharing. I’m a home cook and I love teaching my kids these wonderful creative ideas of yours.

[@HomeChefSeattle]

Thank you so much! Very glad you are enjoying the videos! Cheers!

[@hamishrodwell3667]

I have tried this recipe before didn't rinse the tapioca. Great video this is going straight on my menu . Thank you

[@otmargreb6110]

Well, if this doesn't beat all... You're AMAZING! I have learned SOOO much, oh great Teacher!

[@HomeChefSeattle]

Appreciated 🙏

[@niinalobbestael1410]

I love this recipe. How long do they last? I have a dinner and wanted to make them a few days in advance. I do have packages of silica-gel To also help them stay crispy.

[@HomeChefSeattle]

You should be able to make the a couple of days in advance and keep them in airtight containers with the silica packets and away from humidity. The dehydrated chips prior to frying can be kept for an extended period of time.

[@michelechrisgander1436]

Finally found the tapioca pearls! Trying this on the weekend!

[@HomeChefSeattle]

Great! Please let me know how it turns out!

[@johnwick0507]

I enjoy it very much Sir , l'm the mother of spearow kid Rowena Labayen from Lipayo ,Dauin Neg Or.

[@raymondjohnregalado3832]

Thanks for the knowledge.. unlike other "chefs" that just keep all for themselves..god bless. cheers

[@HomeChefSeattle]

Very happy to share! Cheers!

[@mariestevens3168]

Thank you for this recipe Chef. I had these as a garnish in a restaurant last night and now I can try to make them myself :)

[@HomeChefSeattle]

give it a try! Let me know how they turn out!

[@ElianeBSGrimm]

Genteee não consigo parar de assistir os teus vídeos ❤

[@HomeChefSeattle]

Muito obrigado! Fico feliz que você está gostando dos videos!

[@ElianeBSGrimm]

Nossa, você é muito talentoso!!! Eu moro na Suécia e estou estudando gastronomia. Muito bom ver vídeos assim onde eu possa me inspirar. Muito obrigada 🥰

[@claudiawalsmit4437]

Looks great! Wondering how does it taste?

[@HomeChefSeattle]

The tapioca on itself doesn’t have much taste, it will take whatever flavor you ad to it. It can be sprinkled with different spices. It is also a great way to add texture and crunch to a dish.

[@claudiawalsmit4437]

@@HomeChefSeattle thank you Chef!

[@ismailkhan-f9m7n]

Cool recipe, I just want to know what is the baking temperature and time please

[@HomeChefSeattle]

The oven is set very low at 175 Fahrenheit - 79 Celsius to dehydrate the tapioca, and it can take from 2 to 3 hours until completely dry. You can also use a dehydrator.

[@ismailkhan-f9m7n]

Thanks for reply 🤛

[@thanhdich8393]

I want its recipe. That's so great.

[@HomeChefSeattle]

Thank you! The video explains the recipe.

[@ANUNAKI7777777]

Hola Cheff, si abres la puerta del horno a 7 o 15 centímetros de abertura, te ahorrarias tiempo y energía. Y en 25 o 30 minutos los tienes listos y ponerlos cerca del área más caliente del horno. Saludos y feliz año 2022!!

[@HomeChefSeattle]

Gracias! Un feliz 2022!

[@friederikeniethammer9136]

Love your recipes !!

[@HomeChefSeattle]

Thank you 🙏

[@Chiisanabatta]

can you make the dehydrating phase with direct sun light? (like drying fruit, and cover of course), since electricity is soooo extremely expensive right now...

[@HomeChefSeattle]

Yes you can 👍

[@paolitamcn1816]

Gracias ,son perfectos para dar un toque hermoso a nuestros platos👏👏👏👏❤️

[@HomeChefSeattle]

De nada! You are very welcome!

[@ewelinaagata912]

Wow ❤❤❤ I'm wondering how caloric is that...

[@michelechrisgander1436]

Thanks - this looks like fun! Will try it for NYE.

[@Amrabengali04]

You are great Chef

[@HomeChefSeattle]

Thank you!

[@usa2342]

Looks cool!

[@reaf1605]

Thanks for the refresh!

[@HomeChefSeattle]

👍👍👍

[@nosugar9170]

Thank you very much. Love your videos.

[@HomeChefSeattle]

Appreciated 👍

[@MaryellenKelley-c1r]

Can you make ahead of time and store?

[@HomeChefSeattle]

they will stay crispy for a few days when kept in an airtight container, but they are best when fried fresh. The dehydrated pieces, before frying, can be kept for a good while in an airtight container.

[@danjuliansaroza937]

chef can i add the flavored tapioca for sushi or makki subtitute for caviar?

[@HomeChefSeattle]

You sure could. Experiment with it! the pearls can be flavored after cooking or actually be cooked in flavored liquids to acquire flavor as they cook. There are different sago desserts where the pearls are cooked in fruit juices.

[@MohammadBahadori-cy3ft]

بسیار عالی و جذاب ❤

[@barry990]

Great video thank you

[@HomeChefSeattle]

Glad you enjoyed it! 🙏

[@praetorian0000]

Do you use the large tapioca pearls or small?

[@HomeChefSeattle]

The small pearls. 👍

[@anastasiiaonyshchenko3341]

How long can I keep it as a garnish in a box?

[@HomeChefSeattle]

This will stray crispy in a airtight container for a few days, depending on humidity. On dry spaces it can last a good while.

[@Creatbyisrat]

Sagu chips in our county always available. We know my types of sagu chips recipes. Thanks

[@m.l.rendon7455]

Beautiful!!

[@HomeChefSeattle]

Thank you!

[@kookooroo2]

is there a way to make these sweet?

[@HomeChefSeattle]

The water or liquid you cook the pearls in can be lightly sweetened or you can sprinkle Them with sugar, or cinnamon sugar right after you fry them.

[@bismarcisaac281]

Oraleee muy bueno. I will make it .and let.you know...

[@HomeChefSeattle]

Hope you enjoy it!

[@Nishiskitchenrecipe]

Fantastic

[@HomeChefSeattle]

Thanks! 👍

Amazing 😁

[@HomeChefSeattle]

Thank you!

[@NaaaGaa]

Chef, what type of tapiocas are you using?

[@HomeChefSeattle]

Tapioca pearls, the little tapioca balls used to make sago.

[@rokhsarehazizian4192]

Superb

[@HomeChefSeattle]

Thank you!

[@Dominikmj]

Amazing!

[@HomeChefSeattle]

Thanks! Hope you enjoy the recipe!

[@Kyle-sn4hd]

When you keep that one must be frozen?

[@HomeChefSeattle]

They can be kept in an airtight container. The dehydrate chips before frying will last from an extended period of time.

[@Kyle-sn4hd]

@@HomeChefSeattle thank you chef

[@mattialandi7139]

Is it possible to deep fry skipping hoven dehydration?

[@HomeChefSeattle]

Without dehydrating them first they will not puff up.

[@mattialandi7139]

@@HomeChefSeattle oh thanks, can you suggest me a way to use them as batter for fryng other food like fish or cheese? Thanks for the answer

[@HomeChefSeattle]

@@mattialandi7139 If you are looking to make a batter you will need to use tapioca (cassava) flour instead of the tapioca pearls. Typically you would use the tapioca flour, seasoning/spices of your choice, egg which is optional, and a liquid (water, seltzer, bier) to get the right consistency or batter you want, thicker or thinner.

[@mattialandi7139]

@@HomeChefSeattle thanks chef for you great help

[@siriuskogel4997]

What tweezers do you use?

[@HomeChefSeattle]

To tell you the truth I'm not sure what the brand is. I will find out and let you know.

[@domenicodibenedetto1312]

Thank you chef

[@HomeChefSeattle]

You are very welcome!

[@antoninotroisi6585]

thank you a lot, i was chef i need learn the news technics

[@SummerOfGeorge]

Its easier to boil it like you would pasta. lots of boiling water, strain via a chinois, spread thin on a silpat and dehydrate

[@HomeChefSeattle]

Thank you for the tip!

[@SummerOfGeorge]

@@HomeChefSeattle no problem, ive been making these chips for 5 years. if you over dehydrate it you can put them in the walk in for hour and then fry

[@foodladid]

👌👌👌👌

[@HomeChefSeattle]

Thanks!

[@srinfinitum4232]

Simplesmente amei❤

[@HomeChefSeattle]

🙏🙏👍👍

[@naivirgens3762]

Muito bom! Vou fazer 😋

[@HomeChefSeattle]

Legal! Pode adicionar temperos diferentes. 👍

[@pauloricardobruxel9621]

Sempre inivando!!

[@jeankailizcarmona3997]

Excelente

[@HomeChefSeattle]

Thank you!

[@phuchoang-uo2pf]

wow

[@HomeChefSeattle]

👍👍thanks!

[@Ahmedkezi]

Очень интересно! Можете подключить субтитры на русском языке? Подписана на китайские сайты где субтитры подключены на русском языке. К Вам подписалась, но не понимаю Ваш язык. Очень хочется субтитры на русском.

[@HomeChefSeattle]

I will look into it. Thank you for the feedback!

[@Ahmedkezi]

@@HomeChefSeattle буду ждать субтитры на русском.

[@HomeChefSeattle]

@@Ahmedkezi I have added the subtitles to this video, would you please let me know if it worked! I will be adding it to other videos as well. Thank you! Я добавил субтитры к этому видео, не могли бы вы сообщить мне, сработало ли это! Я буду добавлять это и в другие видео. Спасибо!

[@Ahmedkezi]

@@HomeChefSeattle о благодарю! Сработало! Прекрасно!

[@sonalsoni7354]

This is a very old Indian Sabudana papad receipe

[@iresalves8337]

Show

[@ariadneoliveira6080]

I'm Brazilian. The correct name is "sagu". It's not tapioca. Tapioca is another cassava flour.

[@HomeChefSeattle]

Ola Iruneu, tambem sou Brasileiro e nao tinha notado que a traducao automatica do KZbin havia traduzido ao pe da letra. Arrumei a traducao pro Portugues, valeu! Obrigado! Em outro lugares as bolinhas de sagu sao conhecidas como perolas de tapioca, ja que sao feitas de tapioca, amido da mandioca, assim como a farinha de tapioca.

[@ariadneoliveira6080]

@@HomeChefSeattle ok obrigado pela explicação. Não sabia que também eram chamadas desta forma. Muito interessante o conteúdo do canal. Estou aprendendo bastante.

[@mcdreamy8649]

Tapioca pearls

[@charo8339]

Thank you for this video.

[@HomeChefSeattle]

You are very welcome! Glad you enjoyed it!