Peel the skin off of malanga root using a vegetable peeler.

Slice malanga into approximately 1/8-inch slices with a mandolin.

Place slices in cold water for 20 minutes, to remove excess starch.

Heat oil in a large cookpot or frier to 350°F.

Fry 6 - 8 malanga chips at one time, do not crowd, until crisp.

Remove to a paper towel-covered plate to drain excess oil.

Repeat with remaining chips.

Season lightly with salt.