Sabudana chips are a light and crunchy snack that can be easily made at home with just a handful of ingredients. Unlike store-bought packaged chips, these homemade chips are healthier and perfect for vrat (fasting) as well as casual tea-time snacking. The combination of sabudana, jeera, black pepper, and lemon juice not only adds taste but also supports digestion and boosts energy. Once prepared and sun-dried, these chips can be stored in an airtight jar for weeks, making them a ready-to-fry snack anytime you crave something crunchy.
Cooking Time: 15 minutes
Preparation Time: 10 minutes
Cooking Duration: 5 minutes
Serving Size: 2 portions
Difficulty Level: Easy
Ingredients for Sabudana Chips
- 1 cup sabudana (sago pearls)
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon lemon juice
- 2–3 drops natural food coloring (optional)
- Oil for deep frying
Method to Make Sabudana Chips at Home
- Wash and soak the sabudana in water overnight until they puff up.
- In a deep pan, boil 4 cups of water. Add the soaked sabudana, followed by salt, pepper, and lemon juice. Let it simmer for 10–12 minutes until the mixture turns thick and mushy.
- Spread a clean plastic sheet or parchment sheet in sunlight. Drop spoonfuls of the sabudana mixture, shaping them into small rounds for chips. Keep equal gaps between each portion.
- Sun-dry the chips completely for a day until they turn firm and crisp. Store them in an airtight jar.
- When ready to serve, heat oil in a kadhai and deep fry the dried sabudana chips. Gently press each chip with a spatula to help them puff up evenly.
- Drain excess oil on a tissue and enjoy the crunchy homemade sabudana chips with tea or chutney.
