Peel the malanga completely until you see the white flesh. Be careful since the malanga flesh can be slippery. You may need to use a paper towel to hold it as you are peeling it for better grip.

Cut the peeled malanga in half so it’s easier to slice and place in cold water to avoid browning.

Using a mandoline, slice the malanga into even paper thin slices (about 1/8-inch thick) then lay them on paper towels to dry. You want them to be as dry as possible before frying.

In a large skillet, heat about an inch of oil at medium-heat (350ºF). Fry the malanga slices in batches (don’t overcrowd the pan) for about 2 minutes until they are golden brown. Drain on paper towel lined plates and immediately season with salt. Serve and enjoy!