Remove the 2 layers of outer skin from the cassava and cut it into bite-sized chunks.
Rinse the cassava pieces thoroughly under cold running water.
Place the cassava in a pot and cover with water.
Add the turmeric powder and salt.
Bring to a boil and cook until the cassava is fork-tender.
Drain thoroughly and allow excess moisture to evaporate for a few minutes.
Heat oil in a deep pan or fryer over medium-high heat.
Fry the cassava in small batches until golden brown and crispy on the outside.
Remove with a slotted spoon and drain on paper towels.
Season with black pepper, chili powder, and additional salt to taste.
Serve immediately while hot and crispy.
