Crispy Baked Yuca Fries

1. Over high heat on the stove, heat about 8 cups water until bubbles begin to form. Add some salt to the water as well.

2. Preheat your oven to 425F.

3. As the water heats, cut off the ends of the yuca with a sharp knife. With a vegetable peeler, peel off the thick layer of brown skin completely.

4. Cut through the middle, and remove the string-like fibrous inner core of the root.

5. Cut the Yuca into thick wedges about 1/2 to 3/4 inch thick, then rinse under cool water.

6. Place the cut yuca in the just-bubbling water and bring to a boil. Allow to cook for about 10-15 minutes, or until the yuca is fork tender, don't let it get soft and falling apart.

7. Drain and then place the cut yuca inside a large bowl, add oil, salt, and black pepper, and gently toss together.

Baking Instructions

1. Line a large baking sheet (or 2) with parchment paper.

2. Arrange the yuca in a single layer on the parchment paper, giving each one a bit of space, this will ensure the crispy texture.

3. Place in a 425F preheated oven until golden and crusty for 30 minutes, turning halfway between.

4. When they are golden brown and crisp they are ready to come out. Don't let them brown too much! Sprinkle with black pepper while still hot.

5. Serve immediately alone, as a snack, or as a side dish with your favorite dip. Enjoy!