Wash thuroughly the cassava roots with enough water. Peel off the brown, thick outer skin using vegetable peeler and you are left with a white fibrous root.

Now cut these clean and pealed cassava roots in to 3 equal pieces horizontally. Then slice each of them in to thin sticks. You need a sharp knife to cut this starchy and fibrous tuber. I took almost 20 to 25 minutes to slice them really thin sticks.

Take around 2 cups of water in a vessel and bring it to rolling boil. Switch off and include sliced cassava sticks. Let them be immersed in hot water for about 5 minutes. Then strain the water using a fine strainer.

The cassava sticks would have turned soft now, carefully spread them on a thick cloth or kitchen towel. Let the sticks become moisture free and dry.

Meanwhile dissolve little salt in 2 tsp of water and keep it ready.

Heat a thick bottom wok with enough cooking oil in it. When the oil is heated enough, slowly pour the salt water in oil. Be careful while doing this as oil splashes out. Now drop pre-cooked cassava sticks in oil and fry them in low flame till they turn crisp, light and slightly deepen in color.

Remove the deep fried sticks from oil using slotted ladle and drain on kitchen tissue. Continue deep frying with next batch of cassava sticks.

Once drained and cooled, store these crispy addictive sticks in air tight container. They can last for several days.

Do not add all the salt at once, start with little salt that is needed for a batch of sticks.

If you are not comfortable adding salt water to the hot oil, skip it. You can sprinkle the same once the cassava sticks are out of oil.

You can sprinkle some pepper powder or red chilly powder too to make the cassava sticks spicy.

Slicing the cassava root to thin sticks is very important step. Thick sticks turn soggy instead of being crisp.

If the pre-cooked sticks are not completely dry, have moisture, then they drink lot of oil.