# Cassava Leaf Chips | Cow Lungs-like Chips
Ingredients
The Main Ingredients
* 800 grams of cassava leaves (The weight of leaves after being boiled and squeezed),
^^ if it’s fresh, then it’s about 4 bunches of cassava leaves.
* 2 eggs.
* 300 grams Tapioca starch.
* 300 grams Cake flour.
* 1½ to 2 tsp Fine salt, according to taste.
* 2 tsp Royco (Beef broth powder).
* 1 tsp Coriander Powder.
* 100 ml of Water.
* ½ teaspoon Ngo Hiang Powder, it’s can be replaced with Curry Powder, (OPTIONAL).
Ingredients for the Ground Spices
* 10 cloves of Garlic.
* 3 grams or about 6 pieces of Ebi (Dried Shrimp), OPTIONAL.
* 6 cloves of Shallot.
* 2 lemongrass, take only the white part.
* 2 cm Galangal.
Ingredients for the Flour Coating
* 250 grams or at 16 tbsp Rice flour.
* 125 grams or at 8 tbsp Tapioca flour.
* 1 whole egg (This one can be skipped out).
* 1 Pack of Royco (Beef Broths Powder).
* ½ teaspoon Fine salt, according to taste.
* About 400 ml of water,
^^ If you do not use eggs, the volume of water is increased by about 100 ml.
NOTE
// If you fry it without the flour coating and the chips tastes less salty. Then you can make the following dipping mixture:
* 1 tsp Garlic.
* ½ teaspoon Salt.
* 1 tsp Broth Powder.
* 400 ml of Water.
// It lasts one year if stored raw and dry … Wohoo …!
If it’s fried and packed tightly, it will last for about 2 to 3 months.
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