Peel the Cassava then slice it very thin, crosswise if possible. If the center core is too tough for this, slice the root lengthwise and cut again to produce the right slices. Soak the pieces in cold water for 30 minutes.
Boil the pieces for ten minutes, drain, dry, then fry in hot oil.
Once crispy, drain the chips on a paper towel and allow to cool. Sprinkle some salt to taste.
