Beef Free Ginger-Lime Cassava Fries
Crispy on the outside, tender in the middle, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh yuca gets parboiled first to ensure that perfect soft interior, then tossed in a punchy coconut oil marinade built around grated ginger, lime zest, and a touch of turmeric before hitting a hot oven. That two-step process — boil, dry, then bake — is the secret to getting genuinely golden edges without a deep fryer. The whole dish is completely plant-based and built from whole, recognizable ingredients, so there's no need to scan labels or second-guess anything. A finishing scatter of fresh cilantro and a squeeze of lime wedge at the table takes the flavor over the top. Whether you're serving these alongside a grilled protein, piling them into a bowl, or just eating them straight off the pan, they deliver serious crowd-pleasing energy with minimal effort.
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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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