Peel and cut the Mandioca into 1/2–3/4-inch thick sticks, removing any woody core from the center.
Place the cut pieces in a pot, cover with Water and add a pinch of Salt; bring to a boil, then reduce heat and simmer 15–20 minutes until fork-tender but not falling apart.
Drain the mandioca and spread the pieces on a clean towel or paper towels; pat them dry thoroughly to minimize splattering when frying.
Heat enough Neutral Oil in a deep skillet or pot to reach about 1–1.5 inches deep (medium-high heat). The oil should shimmer but not smoke.
Fry the mandioca in batches until golden and crisp, about 3–5 minutes per batch; remove with a slotted spoon and drain on paper towels. For extra crunch, let the pieces rest briefly and return them to hot oil for a final 1–2 minutes.
While still hot, sprinkle with salt to taste and serve with a squeeze of fresh Lime for brightness.
