Artificial Flavors Free Ginger-Lime Cassava Fries
Crispy, golden, and punched up with bright citrus and warm spice, these baked cassava fries are the kind of snack that disappears fast. Fresh cassava gets par-boiled until just tender, then tossed in a coconut oil blend with real grated ginger, lime zest, lime juice, and ground turmeric before hitting a hot oven — no flavor packets, no mystery seasonings, just whole ingredients doing all the heavy lifting. That extra drying step after boiling is the secret to getting those edges properly golden and lightly crisped rather than soggy. Scattered with fresh cilantro and served alongside lime wedges, they look and taste like something from a restaurant menu. If you've been burned by store-bought fries or seasoned snacks loaded with artificial flavoring agents, this recipe is a genuinely satisfying alternative where you control every single ingredient. Cassava has a naturally starchy, slightly chewy interior that crisps up beautifully on the outside, making it an ideal base for bold, clean flavors like these. Serve them straight from the oven while they're at their crunchiest — they won't last long.
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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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