Prep the cassava safely. Cut off both ends of the cassava. Score the thick brown peel lengthwise, then wedge your thumb or a butter knife under the peel to lift and remove it in sections. Under the brown skin, you’ll see a pinkish layer—peel that off too. Rinse the peeled root.

Slice it thin. Cut the cassava into 2 to 3-inch sections. Using a mandoline set to about 1 mm (thin) or a sharp knife, slice into thin rounds. Thinner slices mean crisper chips and faster cook times.

Soak to remove starch. Place slices in a large bowl of ice-cold water and swish gently. Let them sit for 15 to 20 minutes. This step helps prevent clumping and boosts crunch.

Dry thoroughly. Drain the slices and pat them completely dry with clean kitchen towels or paper towels. Moisture is the enemy of crisp chips, so take your time here.

Season lightly first. In a bowl, toss slices with 1 tablespoon oil, 1 teaspoon salt, and any optional seasonings. Start conservatively; you can always add more salt after frying.

Preheat the air fryer. Set to 350°F (175°C) for 3 to 5 minutes. A preheated basket helps the chips start crisping right away.

Arrange in a single layer. Lightly spray or brush the basket with oil. Place slices in a single layer with minimal overlap. Work in batches to avoid steaming.

Air fry until golden and crisp. Cook for 8 to 12 minutes, shaking the basket or flipping slices halfway. Watch closely from minute 7 onward—cassava can go from pale to golden quickly. Done chips should be lightly browned at the edges and firmly crisp.

Season and cool. While hot, sprinkle with a pinch more salt if needed. Transfer to a wire rack to cool for a few minutes; they’ll crisp up even more as they rest.

Repeat with remaining slices. Keep cooked chips spread out while you finish the batches so they don’t trap steam.