AIP Friendly Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright flavor, these baked cassava fries are the kind of snack that makes you forget you're eating anything remotely "restricted." Cassava is a naturally starchy root that crisps up beautifully in the oven, and the trick here is parboiling the sticks first so the insides turn tender before the edges go golden. Coconut oil, freshly grated ginger, lime zest, and a touch of turmeric do all the heavy lifting in the flavor department — no nightshades, no grains, no seed-based spices, just clean, vibrant ingredients that check every box. The autoimmune protocol can make finding satisfying finger food genuinely difficult, especially anything with the crunch factor of a classic fry, so this recipe is a real find. Spreading the fries in a single layer and flipping halfway through is what gets you those lightly crisped edges without a deep fryer. A scatter of fresh cilantro and a squeeze of lime right before serving takes the whole thing from simple side dish to something you'd genuinely be excited to put on the table. Serves four, and they disappear 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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