Peel the cassava, removing both the brown outer skin and the pink inner layer.
Cut the cassava into bite-sized chunks and rinse thoroughly.
In a bowl, toss the cassava with turmeric powder and salt.
Add chili powder if using and mix well.
Heat oil in a deep fryer or deep pan over medium-high heat.
Deep fry the cassava until golden brown and crispy on the outside.
Remove and drain on paper towels to remove excess oil.
Sprinkle with additional salt or chili powder if desired.
Allow to cool slightly before serving.
