Bring a large pot of water to a boil. Meanwhile, let’s prepare the yuca!
Using a sharp chef’s knife or the largest knife you own, cut ends of yuca off. Then depending on the size of your yuca, you can then cut in half (two larger pieces = larger fries) or three round pieces (=smaller fries). This will not affect the cooking times.
Using a sturdy peeler remove all the brown waxy yuca skin. The yuca should be white/ light yellow in color and have no spots on them.
Grab your chef’s knife again and cut the yuca in half (lengthwise) and each half into 3-4 thinner pieces to resemble ‘fries’. Do this with the remaining yuca.
Give the yuca a quick rinse and add to the boiling water for 10 minutes.
Pre-heat oven to 450F degrees at this time. Line a large baking sheet or two if needed with parchment paper and set aside
Using a rubber spatula remove yucca from water and place on a paper towel or baking sheet with rack to drip excess water.
Transfer yuca to prepared sheet and sprinkle yuca with sea salt and chili powder. You can substitute chili powder for paprika, both work just as good.
Bake for 30 minutes, turning yucca half way through.
Store leftover yuca in an air tight/ zipper bag. Pan fry with coconut oil to re-heat