Peel and grate the cassava using a box grater or food processor until you have fine shreds. Place the grated cassava in a clean kitchen towel and squeeze out as much liquid as possible over a bowl.

Transfer the dried cassava to a mixing bowl and add salt, mixing well to combine.

Heat a large skillet over medium heat and add 2 tablespoons of vegetable oil.

Take a small handful of the cassava mixture and flatten it into a thin round patty about 3 inches in diameter and 1/4 inch thick. Repeat with remaining cassava.

Place 3-4 patties in the hot skillet and cook for 4-5 minutes on each side until golden brown and crispy. Add more oil as needed between batches.

Transfer cooked chips to a cooling rack and repeat with remaining cassava mixture.

For the guava chutney: Dice the guava into small pieces, removing seeds if desired. In a saucepan, combine guava, honey, lime juice, ginger, and cayenne pepper.

Cook over medium heat for 10-12 minutes, stirring occasionally, until the guava breaks down and the mixture thickens.

Remove from heat and let cool to room temperature. The chutney will thicken further as it cools.

Serve the cassava chips warm or at room temperature with the guava chutney on the side for dipping.