1-1/2	lbs. malanga, scrubbed and peeled
	Peanut oil for deep-frying
1	Kosher salt for sprinkling

Using a mandoline, the slicing blade of a food processor, or a large chef's knife, cut the malanga into very thin lengthwise strips. In heavy pot or deep fryer, heat 1 inch oil to 365 degrees F. Woring in batches, gently add malanga slice one at a time (or they'll stick together) to hot oil and cook 2 to 3 minutes, or until browned on both sides.

Using skimmer, transfer to paper towels to drain. Sprinkle with salt and let cool. Serve, or store in airtight container up to 5 days.