Heat the oil to 350F/175C. Thinly slice the yuca on the mandoline. Drop the slices in the hot oil and fry for 3-4 minutes, or until crisp and golden. Add the herbs and garlic during the last minute of frying. Drain on paper towel. Sprinkle with salt and serve immediately.
I like to serve these with a nice dip on the side, like guacamole, truffle mayo or roasted beet hummus.