Low Sugar Cassava Fries with Garlic & Herbs
Crispy on the outside, tender in the middle, and loaded with garlic and warm spice, these oven-roasted cassava fries are the kind of snack that disappears fast. Every ingredient here is exactly what it sounds like — no sweeteners, no hidden additives, just real whole foods doing all the heavy lifting. The two-step method of parboiling before roasting is the secret to getting that satisfying crisp edge without deep frying, and the coconut oil helps everything turn beautifully golden in a hot oven. Turmeric and ginger give the fries a subtle warmth and gorgeous color, while the fresh parsley and rosemary finish things off with a bright, herby punch. For anyone keeping a close eye on added sugars, this is the kind of crowd-pleasing side or snack that proves you don't need a single gram of sweetener to make something genuinely craveable. Serve them straight from the oven while the edges are still crackling — they're at their absolute best right away.
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled and cut into 3-inch sticks about ½ inch thick
- 3 tbsp coconut oil, melted
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Place the cassava sticks in a large pot and cover with cold salted water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until the sticks are just tender when pierced with a fork but still hold their shape — they should not be falling apart.
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