Begin by peeling the yuca, ensuring to remove the tough outer skin. Cut the yuca into 4-inch pieces for even cooking. Rinse the pieces under cool water.

In a large pot, place the yuca pieces and cover them with water. Add a pinch of salt and bring to a boil. Let the yuca boil for 20 to 30 minutes until tender yet firm.

Once boiled, carefully drain the water and let the yuca cool for a few minutes.

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

When the oil is hot, add yuca pieces in small batches and fry for 5 to 7 minutes until golden-brown.

While hot, sprinkle with salt, garlic powder, and smoked paprika. Toss to coat well and serve immediately.