Wash , peel and then chop the cassava into chunky rectangular shaped chips. Then remove the stingy bit in the middle.
Place the cassava in a saucepan , add in the water and bring to a boil one medium-high heat. Add in the salt and cover with a lid and cook for about 5 minute and lower the heat to low-medium heat.
Cook the cassava about 10 minutes until it is tender enough to poke through with a fork and then drain the the water out.
Set the cassava aside and leave to cool . Now get a deep frying pan, set to medium-high heat and add in the sunflower oil .Once the oil has heated add in the cassava and ideally cook a batch at a time until slight golden brown.
Remove the cassava from the frying pan and drain onto a paper towel.
Serve and enjoy this dish with some salad, a little drizzle of lemon and chili sauce!