Begin by peeling the cassava thoroughly, then use a mandoline slicer to cut it into very thin, even slices about 1/8 inch thick. The uniform slices will bake evenly and turn crispy.
Place the sliced cassava in a bowl of cold water for a few minutes to remove excess starch. Rinse thoroughly to keep the chips crisp, then drain and pat dry with a clean towel.
Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper to prevent sticking and promote even crisping.
Using a pastry brush, lightly coat both sides of each cassava slice with olive oil. This helps them turn golden and crispy as they bake.
Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap. Sprinkle with sea salt, black pepper, and optional spices if desired for extra flavor.
Bake in the preheated oven for about 15 minutes. Keep a close eye on them, as they should turn golden at the edges and become crisp. If needed, bake for an additional 3-5 minutes, but watch carefully to prevent burning.
Remove the baking sheet from the oven once the chips are evenly golden and crackly. Let them rest for 2 minutes on the sheet to firm up further.
Transfer the chips to a wire rack if desired to finish crisping. Drizzle with a splash of lemon juice for brightness, if using. Serve immediately for the best crunch.
