Almond Free Ginger-Lime Cassava Fries
Crispy, golden, and punched up with bright citrus and warming spice, these baked cassava fries are the kind of snack that disappears fast. Cassava gets parboiled first to soften the interior, then tossed in a coconut oil blend with fresh ginger, lime zest, and turmeric before hitting a hot oven — that two-step method is the secret to getting real crispness without a deep fryer. The result is fries with a lightly golden edge, a tender center, and a flavor that's way more interesting than anything you'd pull from a freezer bag. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about. Fresh cilantro and extra lime wedges at the end keep things vibrant and a little restaurant-worthy. These work beautifully as a side dish or a crowd-pleasing appetizer, and they're just as good with a dipping sauce as they are straight off the pan.
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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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