Capsaicin Free Ginger-Lime Cassava Fries
Cassava fries are a seriously underrated alternative to the potato kind, and this version brings bold, bright flavor without a single drop of heat. The combination of fresh ginger, lime zest, and turmeric gives each fry a warm, aromatic coating that feels exciting and fresh rather than one-note. A quick parboil before roasting is the secret move here — it gets the inside tender while the oven does the work of crisping up those golden edges. Coconut oil helps everything caramelize beautifully, so you get that satisfying crunch without any deep-frying required. For anyone avoiding capsaicin, finding a snack or side dish with real depth of flavor can feel like a challenge, but ginger and lime pull serious weight here and make you forget heat was ever part of the equation. Finish with fresh cilantro and a squeeze of lime, and these disappear fast.
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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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