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Kick potatoes to the curb and get your crispy chip fix from a different root vegetable, cassava.
Remove the top inch and bottom inch of the cassava. Peel away the thick skin until you can see the white flesh underneath.
Using a slicer or mandolin, slice the cassava on the thinnest setting. This will result in a super crispy chip.
Place sliced cassava on paper towels, and blot to remove excess moisture.
In a high-sided pot, heat oil to 375 degrees. Cook chips in batches, without crowding the pan, until crisp and slightly golden. Drain on paper towels.
While still warm, season with cayenne and salt to taste. Enjoy!