Trim off both ends of the cassava root using a sharp knife. Slice the root into chunks, each about 5 to 6 centimeters long, for easier handling.

Make a shallow incision along the length of each cassava chunk, cutting roughly 2 millimeters deep. Carefully work your knife under the peel and gently lift to separate the skin from the flesh. The peel, consisting of a thin brown outer layer and a thick pinkish-white inner cortex, should detach easily by hand.

Rinse the peeled cassava thoroughly under running water to remove any residual dirt or debris. Place the cleaned cassava pieces in a pot and cover with cold water. You may leave the water unsalted or add a minimal amount of salt, depending on preference. Bring the pot to a boil and simmer until the cassava is tender; this usually takes between 15 and 30 minutes if the cassava is fresh.

Once cooked, remove the cassava pieces from the water and allow them to cool slightly. Cut each chunk into wedges and carefully remove the fibrous core from the center.

Heat oil in a deep fryer or large, heavy-bottomed pan over high flame. Once the oil is hot, carefully add the cassava wedges in batches and fry until they turn golden brown and crisp.

Using a slotted spoon, transfer the fried cassava to a plate lined with absorbent paper to drain excess oil. Sprinkle generously with salt and serve immediately while they are still piping hot and irresistibly crunchy.