Step 1

Wash and clean potato. Peel off the skin and cut into small pieces. Steam until tender for about 12 minutes, or potato break apart easily when pierced with fork.

Step 2

Mash potato while it is still warm. Add in salt, sugar, pepper, chicken stock powder and oil, mix until well combined.

Step 3

Mix in tapioca starch, knead until well combined, add in water and knead until smooth dough is formed. Roll dough into a log, about 4-5 cm in diameter. You may add additional tapioca starch or water if necessary.

Step 4

Wrap the long log of dough with cling wrap and keep refrigerated for 1 hour.

Step 5

Bring a pot of lightly salted water to boil, remove food wrap and cook the potato log over medium heat for 25 minutes.

Step 6

Place on non-stick baking paper or lightly grease tray to cool completely. Refrigerate for 12-24 hours. The dough need to be hardened for easy slicing.

Step 7

Cut into thin slices, about 1-2 mm thickness.

Step 8

Dry the sliced potato chips under sunlight for 8-12 hours. Make sure it is really dry and turn hard into semi-transparent. Drying will improve the expansion and crispiness of the potato crackers.

Step 9

Deep-fry at 170°C (340°F), the chips will expand rapidly in hot oil to fluffy white cracker.