Using a sharp knife, cut off both ends of the root.

Cut the root crosswise into shorter, more manageable 3- to 4-inch sections.

Using vegetable peeler, remove the dark brown skin and the first inner layer. This is a thick and pale pink/white layer underneath the brown skin.

After peeling, cut the sections in half lengthwise. In the middle there is a thick, fibrous woody thread (the core). Cut or wedge this core out and discard it.

Cut the yuca halves into 1-inch wedges.

Rinse the pieces thoroughly in cold water.

Place the cleaned yuca pieces into a large pot with water and 1/2 tsp.. salt.

Bring to a boil, then reduce heat to medium-high. Cover and cook for 20 minutes. The yuca is ready when it is very fork-tender, but not falling apart. It will turn from white to a slightly translucent yellow color.

Drain and rinse the yuca. Pat dry.

In a large bowl, toss yuca with oil and salt.

For the oven:

Arrange the yuca pieces on a parchment lined baking sheet making sure there is space between pieces.

Bake for 25 - 30 minutes or until the yuca reaches the desired crispiness.

For the air fryer:

Prep, rinse, and boil the yuca as described above. Instead of using an oven, arrange the yuca pieces in the air fryer basket, making sure there is space between pieces.

Bake for 15 minutes or until the yuca reaches the desired crispiness.