Barley 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 yuca 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. That two-step process — boiling first, then baking — is the secret to getting edges that are genuinely golden and lightly crisped rather than soft and sad. For anyone navigating grain sensitivities, cassava is a naturally grain-free root vegetable, so there's no need to scan labels or worry about hidden cereal grains sneaking into your fries. The ginger and lime combo gives every bite a zippy, almost restaurant-worthy finish that plain potato fries simply can't compete with. A scatter of fresh cilantro and a squeeze of lime wedge right before serving takes the whole thing over the top. These are equally at home as a party appetizer or a weeknight side you'll want to make on repeat.
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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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