Black Pepper 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. The combination of fresh ginger, lime zest, and turmeric gives every bite a punchy, aromatic kick that feels anything but plain — and the coconut oil helps the edges get beautifully golden in the oven. Avoiding black pepper doesn't mean sacrificing heat or complexity here; the ginger does all the heavy lifting with a warm, zingy bite that's completely pepper-free. Parboiling the cassava before baking is the secret move that gets you a tender interior with those satisfying crispy edges, no deep fryer required. A squeeze of fresh lime and a scatter of cilantro right before serving takes the whole thing over the top. These are equally at home as a party appetizer, a side dish, or an honest-to-goodness snack you eat standing over the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!