Artificial Food Coloring Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh cassava gets parboiled until just tender, then tossed in a punchy coconut oil blend with grated ginger, lime zest, and a touch of turmeric before hitting a hot oven until the edges turn beautifully golden. Every single ingredient here is whole and real — no dye-laden seasoning packets, no artificially colored sauces, just clean pantry staples doing all the heavy lifting. That golden hue comes entirely from ground turmeric, which means you get a gorgeous, vibrant fry without a drop of synthetic coloring. The parboil-then-roast method is the secret weapon: it drives out moisture so the oven can actually crisp the exterior instead of just steaming it. A squeeze of fresh lime and a scatter of cilantro at the end tie everything together with a brightness that makes these fries feel restaurant-worthy. Serve them straight off the pan while they're hot — 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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