Begin by peeling the yuca and cutting it into 4-inch pieces. Rinse the pieces under cool water to remove any excess starch.

In a large pot, add the rinsed yuca pieces and cover them completely with water. Add a pinch of salt and bring the water to a boil over medium-high heat.

Once cooked, drain the yuca using a colander and let it cool for about 5 minutes.

In a heavy-bottomed pot, heat about 2 quarts of vegetable oil to 350°F (175°C).

Working in small batches, carefully add the boiled yuca pieces to the hot oil. Fry them for about 5-7 minutes.

Once fried, remove the yuca from the oil and place it on a paper towel-lined plate. While still hot, sprinkle generously with salt, garlic powder, and smoked paprika.