2 Yucca roots, peeled
Peanut or canola oil for frying
Salt
Creole seasoning
Using a mandolin or very sharp knife, slice yucca paper thin. In a deep pot, pour several inches of oil. Heat to around 375 degrees. Fry yucca in batches
in the oil; cook, turning until they float to the top and are golden brown. Remove from oil into paper towel to drain. Sprinkle with salt and seasoning.
