Low Sugar Ginger-Lime Cassava Fries
These oven-baked fries hit every note you want — crispy edges, tender centers, and a bold punch of fresh ginger and lime that makes them feel anything but ordinary. Cassava is a naturally starchy root that crisps up beautifully in a hot oven, especially after a quick parboil to get the inside perfectly tender before the high heat does its work. The coating is built entirely from coconut oil, real citrus, and spices, so every bit of flavor here is doing honest work with zero sweeteners hiding in the mix. That matters more than it sounds, because a lot of seasoned fry recipes sneak in honey, sweet chili sauce, or flavored oils that quietly add sugar to what should be a savory side. Turmeric gives the fries a gorgeous golden color alongside the lime zest, and a finish of fresh cilantro and lime wedges keeps everything bright and vibrant on the plate. Serve them straight from the oven while the edges are still crackling — they're the kind of snack that disappears fast.
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled and cut into 3-inch x ½-inch sticks
- 3 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp ground turmeric
- 1 tsp sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Bring a large pot of salted water to a boil. Add the cassava sticks and cook for 8–10 minutes, until just tender when pierced with a fork but not falling apart. Drain well and spread on a clean kitchen towel or paper towels to dry for 5 minutes — excess moisture prevents crisping.
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