First slice off about a half-inch from each end of the yuca (cassava) root.

Remove the thick brown bark like skin from the root for this you need knife, peeler won’t work.

Wash the roots with running water.

With a vegetable slicer or mandolin, slice the root into thin rounds (less than ⅛ inch). I used the straight blade you can use crinkle cut blade if you want.

Dry the roots on paper towels. (You do not want them to be wet when you put them in hot oil.)

Fry in hot oil at 370 degrees Fahrenheit until a lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.

Drain the chips on paper towels, sprinkle with salt. If not add salt water at end of the frying time and immediately close the oil with a lid to prevent oil splattering.

You can serve them right away or allow them to cool and store them sealed in airtight container for few days.