Cassava crackers are popular snack foods in Southeast Asian countries. The preparation process starts with forming a dough from a mixture of tapioca flour, rice flour, water, and other ingredients. The dough is then shaped, steamed to gelatinize the starch, and cut into thin circular-shaped slices. These slices are solar dried or hot air dried to be semi-finished cassava crackers. Then, the semi-finished cassava crackers are deep-fried in hot oil to become fried cassava crackers with expanded, porous, and low density characteristics (Lakleang et al., 1991). The semi-finished cassava crackers can be stored for a longer period than the fried cassava crackers. In the cassava cracker production, a critical process,