By Max Halley and Ben Benton
Only buy firm, hard cassava. They should never be soft.
Peel the root and cut the top off and throw it away.
Slice into rounds as thin as you can. Ideally you’d use a mandolin, otherwise, you could use your veg peeler or your sharpest knife?
Heat the rapeseed oil in a high-sided pan over a medium flame to 190°C (375°F). If you have a thermometer, use it and monitor the o