How to Fry Sabudana Chips at Home: Crispy Sago Wafers in 3 Simple Steps

Sabudana Chips — thin, translucent wafers made from sago (tapioca pearls) — are one of those brilliant Indian pantry ingredients that go from a flat, white disc to a puffed, crunchy delight in seconds. Whether it is vrat (fasting) time or you simply want a crispy snack, knowing how to fry sabudana chips properly makes all the difference. Here is the complete guide.

What Are Sabudana Chips?

Sabudana Chips (also called sabudana papads or sago wafers) are made by mixing sabudana (tapioca/sago), spices, and sometimes potato starch into a dough, rolling it out thin, and sun-drying. The dried wafers are shelf-stable and ready to fry or microwave whenever you need a quick snack. They are naturally gluten-free and a popular choice during Navratri, Ekadashi, and other fasting days.

ODM Sabudana Chips are ready-to-fry — no soaking, no preparation needed. Just heat oil and go.

Step 1 — Heat the Oil Correctly

This is the most important step. Pour enough oil into a deep pan so that the chips can float freely — about 2–3 inches deep. Heat over medium-high flame until the oil reaches 180–190°C. To test without a thermometer, drop a tiny piece of chip into the oil. If it sinks briefly and then immediately rises and puffs, the oil is ready. If it sinks and stays, the oil is too cold. If it browns instantly, the oil is too hot.

Step 2 — Fry the Chips

Gently slide 2–3 chips at a time into the hot oil. Do not overcrowd the pan — this drops the oil temperature and leads to uneven frying. The chips will puff up dramatically within 3–5 seconds. Using a slotted spoon, gently press them down if they fold or curve, then flip once. Total frying time per chip is about 10–15 seconds — they fry very fast.

• Drain immediately on a plate lined with kitchen paper.
• Season with a pinch of sendha namak (rock salt) or black salt if using during fasting.
• Serve hot — sabudana chips lose their crunch quickly once they cool and are exposed to air.

Step 3 — Season and Serve

While hot, you can dust with your choice of seasoning:

• Simple rock salt — classic, vrat-friendly.
• Chaat masala — adds tang and spice for a non-fasting snack.
• A squeeze of lemon and chilli powder for an extra kick.

Can You Microwave Sabudana Chips Instead?

Yes — for an oil-free option, place chips on a microwave-safe plate and microwave on high for 30–45 seconds. They will puff (though not as crisply as deep-fried). Rotate and repeat if needed. The texture will be slightly lighter than deep-fried but still crunchy and satisfying.

Tips for Perfect Results Every Time

• Keep chips dry before frying: Any moisture causes violent splattering. Store the unfried chips in an airtight container away from humidity.
• Fry small batches: 2–3 chips at a time is ideal. Overcrowding lowers oil temperature and produces uneven results.
• Use fresh oil: Reusing heavily used oil affects the taste and crispness of the chips.

Pick up ODM Sabudana Chips for a ready-to-fry crispy snack that is perfect for fasting and everyday snacking alike. Also try ODM Potato Chips (Ready-to-Fry) and ODM Fryums for more crispy snack options from our pantry range.