starch chips

I was aiming for starch crackers, but I got chips:


All I did here was use equal parts tapioca flour and water, drip the mixture on a cookie sheet in chip-sized blobs, and bake it at 425 F for 15 minutes. The chips curled up nicely and didn't stick at all.

The chips are lighter than potato chips, and they could use some salt. Also, if you want enough to last through a two-hour movie, you'll probably need to run water on the cookie sheet between batches to cool it off, and it'll likely take a million years.