Cassava Chips

• Oil for deep frying
• Salt

Peel the cassava root and slice, crosswise, as thinly as possible. Steep in iced water for 30 minutes, drain and dry on paper towels.

Fry until delicately browned and crisp in deep oil heated to 570°F on a frying thermometer. Drain on paper towels, sprinkle with salt, and serve as an accompaniment to drinks.