BHA & BHT 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 real grated ginger, lime zest, and a touch of turmeric before hitting a hot oven. That two-step process — boiling first, then baking — is what gives you that satisfying crisp edge without any deep frying or processed coatings. Every single ingredient here is whole and straightforward, which matters a lot when you're trying to avoid the synthetic preservatives that sneak into so many packaged snack foods and seasoning blends. No mystery additives, no shelf-stable shortcuts — just clean, real food that happens to taste incredible. A squeeze of fresh lime and a handful of cilantro at the end pull everything together into something that feels way more special than a side dish has any right to be.
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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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